Kay Nimitz Smith's Blog, page 11
January 23, 2017
Diamonds for Diamond E-Book Sale Coming Soon!
Diamonds for Diamond E-Book Sale Coming Soon!
As we slowly ease our way into 2017, I am *slowly* trying to ease my way into Kindle E-Book sales! Someone has asked me to put my book onto the Kindle Lending library. Meanwhile, someone else asked me to go through Goodreads to do a Paperback Book Give Away. So, due to popular request, I am going to try to make both of those happen in the next few weeks.
Stay tuned! I'll update my blog when things are up and ready!!
Meanwhile... off to do more research for Book #2.
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
As we slowly ease our way into 2017, I am *slowly* trying to ease my way into Kindle E-Book sales! Someone has asked me to put my book onto the Kindle Lending library. Meanwhile, someone else asked me to go through Goodreads to do a Paperback Book Give Away. So, due to popular request, I am going to try to make both of those happen in the next few weeks.
Stay tuned! I'll update my blog when things are up and ready!!
Meanwhile... off to do more research for Book #2.
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
January 19, 2017
Jack Diamond - Book 2. And so it begins. Or ends...?
Jack Diamond - Book 2. And so it begins. Or ends...?So I just finished writing the second to last chapter of Jack Diamond, Book 2.
Wow.
That was fast!
And the first book just came out a few months ago!!
Alas, don't go getting your hopes up just yet. The book's no where near being finished. On the contrary, I just started writing the book this afternoon. And as it turns out, I had to write the ending before I could start at the beginning.
The strange thing about my writing -- or perhaps, if you're a writer, it's not so very strange, but for me, writing is like watching a movie. I come up with an idea, or my sweet hubby does, or my kids throw something out there -- and when I actually sit down to write, it's like watching a movie. The whole world ceases to exist. I slip into another world, and things happen to my people -- my characters. For me, Jack Diamond is as real as the man he's named after. Things happen to him, and it breaks my heart. He winks at a pretty woman, and I get jealous. He takes care of his GranNini and my wee heart swoons.
When I first started writing my very first manuscript*, I just wrote willy-nilly, writing chapters here and there as they came to me, and then I sort of piecemealed them together at the end. (No wonder the whole thing needs to be rewritten before it can be published!!) So when I sat down to write Diamonds for Diamond , I had to do more systematic planning. I needed to know what would happen when, so that I could figure out where to put in my clues, and where to send my characters each and every day. I spent eons plotting and planning and figuring out exactly in what order everything had to happen. So when I actually sat down to write the book, I simply looked at my plan, and wrote whatever was next on the list. Kinda like turning on a Netflix marathon, and tuning in to the next episode.
I made the decision (well, it kinda just sort of had to happen this way), that all of my books will have connections to all of my other books. Needless to say, when I wrote my first manuscript, I started having these dreams about other people. Other book characters. At one point, I wrote an entire scene involving a character, who at the time I thought was my main character, but was in fact someone else. After having written the entire scene, I realized that my main character wouldn't really ever do what this guy was doing. It was so unlike him. I cut the scene out of my manuscript, saved it in a file somewhere, forgot about it, and moved on. Later (probably that night, but maybe a week or so passed by, or maybe a year. Or two. Who can remember these things?), I had a dream about that other main character. The one from the deleted scene. I watched the scene like a movie. And as the movie went on, I pictured his house. I watched the man go about his evening, walking around his house, playing chess, laughing with a friend... Years went by, and Jack Diamond evolved, and this "deleted scene" guy turned out to be none other than Jack Diamond himself.
While writing that first manuscript, a two-book romance also came popping up into my subconscious. I sat down and plotted that set of books out from start to finish. Then while those two books were being plotted down, Monday's mom's story started bubbling to the surface. She gets a whole book to herself. It's set in North Carolina. It wasn't until years later that Jack Diamond emerged, and he's got three more stories (at least) to go. And then there's the GranNini and Me stories that you'll learn about when you read Jack Diamond Book Number 2.
So for those of you who loved Jack Diamond and are wondering if there are more stories to come, the answer is a resounding "Yes!" No, I have no idea how long it will take me to get them all written. But, I did start today. So. Perhaps that will be your whet for the day✤!!
* * * * *
Footnotes:
*Okay, so I'm taking a page out of Mary Roach's fantabulous books and have decided to include footnotes in all of my blogs, wherever needed, from now on. I *LOVE* her. I want my fictional character Monday Willner to be best friends with Mary Roach. I want to be best friends with Mary Roach! When I finish writing this next book, I shall write to Mary Roach and ask her if she'll be friends with my Monday. And maybe, then, vicariously through me too. And maybe, if you're curious about Mary Roach, you could go to her website here: Mary Roach, Goddess of all, and buy all of her books. But I digress. This footnote is actually to talk a wee bit about my first manuscript. My first manuscript was not Diamonds for Diamonds, by the way. My first manuscript was a contemporary romance. No, not a bodice ripper. There were no heaving bosoms, despite what my hubby jokes about. It was a lovely story about two college professors who fall in love. I love that story. But I wrote the story before there were cell phones in every household. Before tweeting and twittering and Facebook and emails. So, essentially, back when dinosaurs roamed the Earth. I will eventually go back and rewrite this manuscript, update it for technology, change a few things that desperately need adjustments, and then publish it into a lovely book. I promise. Scott and Ellie will have their day!! And then you can meet Scott's brother (the first Easter egg in my books☩!).
☩An Easter egg, from what I understand the definition to be, is a little, ever so slightly hidden, gem of a detail inside your story that if you know enough about the writer, or the characters, you can gain some hidden meaning behind that detail, usually in the context of that author's other works. The t.v. show Lost was filled with Easter eggs. In my case, all of my books have at least one connection to one another. For example, in my first manuscript, one of Scott's students gets a summer job at a camp. This same camp is the one and the same that Monday's mom works at, and is the setting for book 2 of a two-book romance I have plotted out. My first book also introduces Scott's brother, who then has a connection to our very own Jack Diamond. But, as River from Doctor Who would say, "Spoilers!"
✤ whet: A thing that stimulates appetite or desire
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
Wow.
That was fast!
And the first book just came out a few months ago!!
Alas, don't go getting your hopes up just yet. The book's no where near being finished. On the contrary, I just started writing the book this afternoon. And as it turns out, I had to write the ending before I could start at the beginning.
The strange thing about my writing -- or perhaps, if you're a writer, it's not so very strange, but for me, writing is like watching a movie. I come up with an idea, or my sweet hubby does, or my kids throw something out there -- and when I actually sit down to write, it's like watching a movie. The whole world ceases to exist. I slip into another world, and things happen to my people -- my characters. For me, Jack Diamond is as real as the man he's named after. Things happen to him, and it breaks my heart. He winks at a pretty woman, and I get jealous. He takes care of his GranNini and my wee heart swoons.
When I first started writing my very first manuscript*, I just wrote willy-nilly, writing chapters here and there as they came to me, and then I sort of piecemealed them together at the end. (No wonder the whole thing needs to be rewritten before it can be published!!) So when I sat down to write Diamonds for Diamond , I had to do more systematic planning. I needed to know what would happen when, so that I could figure out where to put in my clues, and where to send my characters each and every day. I spent eons plotting and planning and figuring out exactly in what order everything had to happen. So when I actually sat down to write the book, I simply looked at my plan, and wrote whatever was next on the list. Kinda like turning on a Netflix marathon, and tuning in to the next episode.
I made the decision (well, it kinda just sort of had to happen this way), that all of my books will have connections to all of my other books. Needless to say, when I wrote my first manuscript, I started having these dreams about other people. Other book characters. At one point, I wrote an entire scene involving a character, who at the time I thought was my main character, but was in fact someone else. After having written the entire scene, I realized that my main character wouldn't really ever do what this guy was doing. It was so unlike him. I cut the scene out of my manuscript, saved it in a file somewhere, forgot about it, and moved on. Later (probably that night, but maybe a week or so passed by, or maybe a year. Or two. Who can remember these things?), I had a dream about that other main character. The one from the deleted scene. I watched the scene like a movie. And as the movie went on, I pictured his house. I watched the man go about his evening, walking around his house, playing chess, laughing with a friend... Years went by, and Jack Diamond evolved, and this "deleted scene" guy turned out to be none other than Jack Diamond himself.
While writing that first manuscript, a two-book romance also came popping up into my subconscious. I sat down and plotted that set of books out from start to finish. Then while those two books were being plotted down, Monday's mom's story started bubbling to the surface. She gets a whole book to herself. It's set in North Carolina. It wasn't until years later that Jack Diamond emerged, and he's got three more stories (at least) to go. And then there's the GranNini and Me stories that you'll learn about when you read Jack Diamond Book Number 2.
So for those of you who loved Jack Diamond and are wondering if there are more stories to come, the answer is a resounding "Yes!" No, I have no idea how long it will take me to get them all written. But, I did start today. So. Perhaps that will be your whet for the day✤!!
* * * * *
Footnotes:
*Okay, so I'm taking a page out of Mary Roach's fantabulous books and have decided to include footnotes in all of my blogs, wherever needed, from now on. I *LOVE* her. I want my fictional character Monday Willner to be best friends with Mary Roach. I want to be best friends with Mary Roach! When I finish writing this next book, I shall write to Mary Roach and ask her if she'll be friends with my Monday. And maybe, then, vicariously through me too. And maybe, if you're curious about Mary Roach, you could go to her website here: Mary Roach, Goddess of all, and buy all of her books. But I digress. This footnote is actually to talk a wee bit about my first manuscript. My first manuscript was not Diamonds for Diamonds, by the way. My first manuscript was a contemporary romance. No, not a bodice ripper. There were no heaving bosoms, despite what my hubby jokes about. It was a lovely story about two college professors who fall in love. I love that story. But I wrote the story before there were cell phones in every household. Before tweeting and twittering and Facebook and emails. So, essentially, back when dinosaurs roamed the Earth. I will eventually go back and rewrite this manuscript, update it for technology, change a few things that desperately need adjustments, and then publish it into a lovely book. I promise. Scott and Ellie will have their day!! And then you can meet Scott's brother (the first Easter egg in my books☩!).
☩An Easter egg, from what I understand the definition to be, is a little, ever so slightly hidden, gem of a detail inside your story that if you know enough about the writer, or the characters, you can gain some hidden meaning behind that detail, usually in the context of that author's other works. The t.v. show Lost was filled with Easter eggs. In my case, all of my books have at least one connection to one another. For example, in my first manuscript, one of Scott's students gets a summer job at a camp. This same camp is the one and the same that Monday's mom works at, and is the setting for book 2 of a two-book romance I have plotted out. My first book also introduces Scott's brother, who then has a connection to our very own Jack Diamond. But, as River from Doctor Who would say, "Spoilers!"
✤ whet: A thing that stimulates appetite or desire
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
January 7, 2017
GranNini's Mint Oreo Truffles
GranNini's Mint Oreo Truffles
Ingredients:
1 package Mint Oreo Truffles1 (8 ounce) package of cream cheese, softenedmint, milk chocolate, or white chocolate meltaways
I have, in the past, used Girl Scout Thin Mint cookies to make these truffles. A few days ago, I ran out of my final box of GSTM (sniffle!), and had to substitute Oreo Mint Cookies for my final batch of holiday goodies. Let me just say, YUM!!! I actually think they turned out even better than my GSTM truffles! I'll save my GSTM for other tasty treats (and for eating, straight out of the plastic sleeve), and use mint Oreos from now on.
Oh Girl Scouts...Wherefore art thou? I need a new supply!! It's time to restock the freezer! I'm all out! My freezer's empty!I'm so happy that it's just about Girl Scout Cookie Selling time!!!
These are the droids you're looking for.Er, um, I mean mint Oreos.
Directions:Empty 2 sleeves of Girl Scout Thin Mints into a large freezer ziplock bag. Close bag. Use a rolling pin (or a hammer!) to smash the cookies to smithereens. Or, do it the easy way and shove the whole bag of cookies minus the plastic sleeve itself into a Cuisinart, and pulse until they are crumbs.In a large mixing bowl, scrape in the softened cube of cream cheese. Add the cookie crumbs. Mix thoroughly. (Or, if you're going the whole Cuisinart route, you can simply add the cream cheese and pulse until blended.)Line a cookie sheet or a jelly roll pan with either parchment paper or waxed paper.Using a very small cookie scoop (I included a picture!), scoop out a wee bit of the mixture, and place it in a dollop onto the cookie sheet.Once the entire batch of cookies is all dolloped out, roll each dollop between your hands until you get a nice pretty ball.Melt your chocolate melts in a double boiler (I prefer the old school method, rather than using the microwave. It seems to keep the temperature more even -- but feel free to microwave, as long as you do it for short periods of time and stir quite often, making sure not to overcook your chocolate).Plunk a cookie dollop into the melted chocolate. Use a fork to retrieve it and place it back onto the waxed paper. Repeat with remaining cookie dollops. Once all the cookies have been covered in chocolate and the chocolate has solidified a bit, it's time to decorate! In a clean double boiler, melt a few more fresh pieces of chocolate. Place in a squeezable bottle, and drizzle the melted chocolate over the cookie balls. Feel free to add sprinkles, cookie crumbs, or jimmies to the top. Store in a tight container in the refrigerator.
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
Ingredients:
1 package Mint Oreo Truffles1 (8 ounce) package of cream cheese, softenedmint, milk chocolate, or white chocolate meltaways
I have, in the past, used Girl Scout Thin Mint cookies to make these truffles. A few days ago, I ran out of my final box of GSTM (sniffle!), and had to substitute Oreo Mint Cookies for my final batch of holiday goodies. Let me just say, YUM!!! I actually think they turned out even better than my GSTM truffles! I'll save my GSTM for other tasty treats (and for eating, straight out of the plastic sleeve), and use mint Oreos from now on.
Oh Girl Scouts...Wherefore art thou? I need a new supply!! It's time to restock the freezer! I'm all out! My freezer's empty!I'm so happy that it's just about Girl Scout Cookie Selling time!!!
These are the droids you're looking for.Er, um, I mean mint Oreos.Directions:Empty 2 sleeves of Girl Scout Thin Mints into a large freezer ziplock bag. Close bag. Use a rolling pin (or a hammer!) to smash the cookies to smithereens. Or, do it the easy way and shove the whole bag of cookies minus the plastic sleeve itself into a Cuisinart, and pulse until they are crumbs.In a large mixing bowl, scrape in the softened cube of cream cheese. Add the cookie crumbs. Mix thoroughly. (Or, if you're going the whole Cuisinart route, you can simply add the cream cheese and pulse until blended.)Line a cookie sheet or a jelly roll pan with either parchment paper or waxed paper.Using a very small cookie scoop (I included a picture!), scoop out a wee bit of the mixture, and place it in a dollop onto the cookie sheet.Once the entire batch of cookies is all dolloped out, roll each dollop between your hands until you get a nice pretty ball.Melt your chocolate melts in a double boiler (I prefer the old school method, rather than using the microwave. It seems to keep the temperature more even -- but feel free to microwave, as long as you do it for short periods of time and stir quite often, making sure not to overcook your chocolate).Plunk a cookie dollop into the melted chocolate. Use a fork to retrieve it and place it back onto the waxed paper. Repeat with remaining cookie dollops. Once all the cookies have been covered in chocolate and the chocolate has solidified a bit, it's time to decorate! In a clean double boiler, melt a few more fresh pieces of chocolate. Place in a squeezable bottle, and drizzle the melted chocolate over the cookie balls. Feel free to add sprinkles, cookie crumbs, or jimmies to the top. Store in a tight container in the refrigerator.
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
January 2, 2017
GranNini's Oreo Truffles
GranNini's Oreo Truffles
Ingredients:
1 package of Oreos1 (8 ounce) package of cream cheese, softenedmilk chocolate or white chocolate meltaways
Directions:
Empty 1 package of Oreos into a large freezer ziplock bag. Close bag. Use a rolling pin (or a hammer!) to smash the cookies to smithereens. Or, do it the easy way and shove the whole bag of cookies minus the plastic sleeve itself into a Cuisinart, and pulse until they are crumbs.In a large mixing bowl, scrape in the softened cube of cream cheese. Add the cookie crumbs. Mix thoroughly. (Or, if you're going the whole Cuisinart route, you can simply add the cream cheese and pulse until blended.)Line a cookie sheet or a jelly roll pan with either parchment paper or waxed paper.Using a very small cookie scoop (I included a picture!), scoop out a wee bit of the mixture, and place it in a dollop onto the cookie sheet.Once the entire batch of cookies is all dolloped out, roll each dollop between your hands until you get a nice pretty ball.Melt your chocolate melts in a double boiler (I prefer the old school method, rather than using the microwave. It seems to keep the temperature more even -- but feel free to microwave, as long as you do it for short periods of time and stir quite often, making sure not to overcook your chocolate).Plunk a cookie dollop into the melted chocolate. Use a fork to retrieve it and place it back onto the waxed paper. Repeat with remaining cookie dollops. Once all the cookies have been covered in chocolate and the chocolate has solidified a bit, it's time to decorate! In a clean double boiler, melt a few more fresh pieces of chocolate. Place in a squeezable bottle, and drizzle the melted chocolate over the cookie balls. Feel free to add sprinkles, cookie crumbs, or jimmies to the top. Store in a tight container in the refrigerator.
Last year's tray of yummo...
This year's tray of yummo!
Actually, I made 5 trays and 46 personal boxes... but who's counting!!
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
Ingredients:
1 package of Oreos1 (8 ounce) package of cream cheese, softenedmilk chocolate or white chocolate meltaways
Directions:
Empty 1 package of Oreos into a large freezer ziplock bag. Close bag. Use a rolling pin (or a hammer!) to smash the cookies to smithereens. Or, do it the easy way and shove the whole bag of cookies minus the plastic sleeve itself into a Cuisinart, and pulse until they are crumbs.In a large mixing bowl, scrape in the softened cube of cream cheese. Add the cookie crumbs. Mix thoroughly. (Or, if you're going the whole Cuisinart route, you can simply add the cream cheese and pulse until blended.)Line a cookie sheet or a jelly roll pan with either parchment paper or waxed paper.Using a very small cookie scoop (I included a picture!), scoop out a wee bit of the mixture, and place it in a dollop onto the cookie sheet.Once the entire batch of cookies is all dolloped out, roll each dollop between your hands until you get a nice pretty ball.Melt your chocolate melts in a double boiler (I prefer the old school method, rather than using the microwave. It seems to keep the temperature more even -- but feel free to microwave, as long as you do it for short periods of time and stir quite often, making sure not to overcook your chocolate).Plunk a cookie dollop into the melted chocolate. Use a fork to retrieve it and place it back onto the waxed paper. Repeat with remaining cookie dollops. Once all the cookies have been covered in chocolate and the chocolate has solidified a bit, it's time to decorate! In a clean double boiler, melt a few more fresh pieces of chocolate. Place in a squeezable bottle, and drizzle the melted chocolate over the cookie balls. Feel free to add sprinkles, cookie crumbs, or jimmies to the top. Store in a tight container in the refrigerator.
Last year's tray of yummo...
This year's tray of yummo!Actually, I made 5 trays and 46 personal boxes... but who's counting!!
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
January 1, 2017
GranNini's Sugar Cookies
GranNini's Sugar Cookies
Ingredients:1 cup unsalted butter1/2 cup granulated sugar1/2 cup powdered sugar1 egg1 teaspoon vanilla1/2 teaspoon baking soda1/2 teaspoon baking powderpinch of salt2 1/4 cups flourgranulated sugar for rolling
Directions:
Cream butter and sugar. Add in egg, vanilla, baking soda, baking powder and salt. Mix thoroughly. Slowly mix in flour - but don't over mix.
Use a 2 teaspoon cookie scoop to dollop out cookies onto a parchment paper lined cookie sheet. Roll cookies into balls. Pour some sugar into a small bowl, and roll each ball of dough around in the granulated sugar until it is thoroughly coated. Place each ball back onto the lined cookie sheet.
Pop those suckers into a 350º oven and bake for 8-10 minutes. Try not to let the edges get too brown.
Allow to cool completely and devour. Good luck having enough left over to serve to friends and family. These are delish!!! In fact, this recipe is so beloved now that I often make a double batch (or I make 1 teaspoon scoopfuls, rather than 2 teaspoon scoopfuls) in order to double the amount of holiday treats I can get out of one batch!!
** Just in case you were paying attention, yes, this is the same dough I use to make my raspberry thumb print cookies. I just skip the divot part, don't put in the raspberry goo, and simply bake the sugar coated ball goodness. They are SOOOOO tasty all by themselves. And since I don't like raspberry goo, for me they are oh so much more tasty and delicious! But don't get me wrong, those raspberry thumbprint cookies are absolutely scrum. I promise.**
Here are a couple pics of the process, should you like to have pics.
* * * * *
A 2-teaspoon sized cookie scoop will leave lovely cookie-sized dollops for you!
Roll them up into balls.
Roll them into sugar.
Bake them all up, and then devour!
Yummy yummy to my tummy!
Delish!!
Enjoy!
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
Ingredients:1 cup unsalted butter1/2 cup granulated sugar1/2 cup powdered sugar1 egg1 teaspoon vanilla1/2 teaspoon baking soda1/2 teaspoon baking powderpinch of salt2 1/4 cups flourgranulated sugar for rolling
Directions:
Cream butter and sugar. Add in egg, vanilla, baking soda, baking powder and salt. Mix thoroughly. Slowly mix in flour - but don't over mix.
Use a 2 teaspoon cookie scoop to dollop out cookies onto a parchment paper lined cookie sheet. Roll cookies into balls. Pour some sugar into a small bowl, and roll each ball of dough around in the granulated sugar until it is thoroughly coated. Place each ball back onto the lined cookie sheet.
Pop those suckers into a 350º oven and bake for 8-10 minutes. Try not to let the edges get too brown.
Allow to cool completely and devour. Good luck having enough left over to serve to friends and family. These are delish!!! In fact, this recipe is so beloved now that I often make a double batch (or I make 1 teaspoon scoopfuls, rather than 2 teaspoon scoopfuls) in order to double the amount of holiday treats I can get out of one batch!!
** Just in case you were paying attention, yes, this is the same dough I use to make my raspberry thumb print cookies. I just skip the divot part, don't put in the raspberry goo, and simply bake the sugar coated ball goodness. They are SOOOOO tasty all by themselves. And since I don't like raspberry goo, for me they are oh so much more tasty and delicious! But don't get me wrong, those raspberry thumbprint cookies are absolutely scrum. I promise.**
Here are a couple pics of the process, should you like to have pics.
* * * * *
A 2-teaspoon sized cookie scoop will leave lovely cookie-sized dollops for you!
Roll them up into balls.
Roll them into sugar. Bake them all up, and then devour!
Yummy yummy to my tummy!
Delish!!
Enjoy!
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz SmithOr, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
December 31, 2016
GranNini's Raspberry Thumbprint Cookies
GranNini's Raspberry Thumbprint Cookies
Ingredients:1 cup unsalted butter1/2 cup granulated sugar1/2 cup powdered sugar1 egg1 teaspoon vanilla1/2 teaspoon baking soda1/2 teaspoon baking powderpinch of salt2 1/4 cups flour1 small jar of raspberry jam (or preserves, or jelly, or goo. Whatevs.) *granulated sugar for rolling
*For what it's worth, I can't stand raspberries. Never liked 'em. Never will. It's a design flaw, I'm quite sure. Needless to say, feel free to substitute strawberries, blueberries, orange marmalade, lemon, or whatever berry goo floats your boat here. There's no judging. Just pick what tastes yummo to you, and insert in the wee thumbprint, and off you go!*
Directions:
Cream butter and sugar. Add in egg, vanilla, baking soda, baking powder and salt. Mix thoroughly. Slowly mix in flour - but don't over mix.
Use a 2 teaspoon cookie scoop to dollop out cookies onto a parchment paper lined cookie sheet. Roll cookies into balls. Pour some sugar into a small bowl, and roll each ball of dough around in the granulated sugar until it is thoroughly coated. Place each ball back onto the lined cookie sheet.
Gently press your thumb into the center of the cookie until you leave a divot. (If you're a fan of the tv show "Friends," you can put Ross' voice inside your head and say "Divot!!" If you aren't a fan of "Friends," or you have no idea how yelling "Divot!" should instantly put Ross's voice into your head, you should go on a Netflix binge and start at the beginning. Trust me. It's worth it.)
Using a small spoon, gently ladle a small dollop of raspberry goo into the center of each cookie thumbprint. I picked (oh surprise, surprise), Trader Joe's raspberry stuffs. I can't remember if it was jam or jelly, but whatever it was, it was the perfect consistency.
Pop those suckers into a 350º oven and bake for 8-10 minutes. Try not to let the edges get too brown.
Allow to cool completely and devour. Good luck having enough left over to serve to friends and family. These are delish!!! In fact, this recipe is so beloved now that I often make a double batch (or I make 1 teaspoon scoopfuls, rather than 2 teaspoon scoopfuls) in order to double the amount of holiday treats I can get out of one batch!!
Here are a couple pics of the process, should you like to have pics.
* * * * *
A 2-teaspoon sized cookie scoop will leave lovely cookie-sized dollops for you!
Roll them up into balls.
Roll them into sugar.
"Divot!"
Lightly squish your clean thumb into the cookie to make a small indentation.
Look how pretty that divot is!
Fill each divot with a dollop of raspberry goo. Or strawberry. Or lemon. Or blueberry. Or whatever floats your boat.
After you bake them in the oven, they come out looking REALLY pretty!!
And they're so pretty on a wee red plate.
Delish!!
Enjoy!
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
Ingredients:1 cup unsalted butter1/2 cup granulated sugar1/2 cup powdered sugar1 egg1 teaspoon vanilla1/2 teaspoon baking soda1/2 teaspoon baking powderpinch of salt2 1/4 cups flour1 small jar of raspberry jam (or preserves, or jelly, or goo. Whatevs.) *granulated sugar for rolling
*For what it's worth, I can't stand raspberries. Never liked 'em. Never will. It's a design flaw, I'm quite sure. Needless to say, feel free to substitute strawberries, blueberries, orange marmalade, lemon, or whatever berry goo floats your boat here. There's no judging. Just pick what tastes yummo to you, and insert in the wee thumbprint, and off you go!*
Directions:
Cream butter and sugar. Add in egg, vanilla, baking soda, baking powder and salt. Mix thoroughly. Slowly mix in flour - but don't over mix.
Use a 2 teaspoon cookie scoop to dollop out cookies onto a parchment paper lined cookie sheet. Roll cookies into balls. Pour some sugar into a small bowl, and roll each ball of dough around in the granulated sugar until it is thoroughly coated. Place each ball back onto the lined cookie sheet.
Gently press your thumb into the center of the cookie until you leave a divot. (If you're a fan of the tv show "Friends," you can put Ross' voice inside your head and say "Divot!!" If you aren't a fan of "Friends," or you have no idea how yelling "Divot!" should instantly put Ross's voice into your head, you should go on a Netflix binge and start at the beginning. Trust me. It's worth it.)
Using a small spoon, gently ladle a small dollop of raspberry goo into the center of each cookie thumbprint. I picked (oh surprise, surprise), Trader Joe's raspberry stuffs. I can't remember if it was jam or jelly, but whatever it was, it was the perfect consistency.
Pop those suckers into a 350º oven and bake for 8-10 minutes. Try not to let the edges get too brown.
Allow to cool completely and devour. Good luck having enough left over to serve to friends and family. These are delish!!! In fact, this recipe is so beloved now that I often make a double batch (or I make 1 teaspoon scoopfuls, rather than 2 teaspoon scoopfuls) in order to double the amount of holiday treats I can get out of one batch!!
Here are a couple pics of the process, should you like to have pics.
* * * * *
A 2-teaspoon sized cookie scoop will leave lovely cookie-sized dollops for you!
Roll them up into balls.
Roll them into sugar. 
"Divot!"Lightly squish your clean thumb into the cookie to make a small indentation.
Look how pretty that divot is!
Fill each divot with a dollop of raspberry goo. Or strawberry. Or lemon. Or blueberry. Or whatever floats your boat.
After you bake them in the oven, they come out looking REALLY pretty!!
And they're so pretty on a wee red plate.
Delish!!
Enjoy!
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz SmithOr, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
December 27, 2016
GranNini's Gingersnaps
GranNini's Gingersnaps
Ingredients:
3/4 cup unsalted butter, softened1 cup sugar1 egg1/4 cup molasses1 tablespoon ground ginger2 teaspoons baking soda1/2 teaspoon cinnamon1/2 teaspoon cloves1/2 teaspoon salt2 cups floursugar for rolling
Directions:
Cream butter and sugar. Add in all the remaining ingredients, except the flour, and mix thoroughly. Slowly add in the flour, a little at a time, until mixed in completely. Chill dough for 1/2 an hour.
Line a cookie sheet with parchment paper for easier clean up. Using a small cookie scoop (2 teaspoon size**), scoop out small dollops of dough onto parchment paper. Roll into balls. Plop the balls into a small bowl of sugar and roll around until fully covered. Place back onto the parchment paper. Bake at 350º for 8-9 minutes. Slide cookies onto cooling rack, and allow to cool completely.
Enjoy!
**When I'm making my large dessert platters, I go another step further -- I slice each scoop in half, roll those wee bits up into balls, and make bite sized cookies instead of regular sized cookies. It allows people to sample multiple goodies with less guilt.**
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
Ingredients:
3/4 cup unsalted butter, softened1 cup sugar1 egg1/4 cup molasses1 tablespoon ground ginger2 teaspoons baking soda1/2 teaspoon cinnamon1/2 teaspoon cloves1/2 teaspoon salt2 cups floursugar for rolling
Directions:
Cream butter and sugar. Add in all the remaining ingredients, except the flour, and mix thoroughly. Slowly add in the flour, a little at a time, until mixed in completely. Chill dough for 1/2 an hour.
Line a cookie sheet with parchment paper for easier clean up. Using a small cookie scoop (2 teaspoon size**), scoop out small dollops of dough onto parchment paper. Roll into balls. Plop the balls into a small bowl of sugar and roll around until fully covered. Place back onto the parchment paper. Bake at 350º for 8-9 minutes. Slide cookies onto cooling rack, and allow to cool completely.
Enjoy!
**When I'm making my large dessert platters, I go another step further -- I slice each scoop in half, roll those wee bits up into balls, and make bite sized cookies instead of regular sized cookies. It allows people to sample multiple goodies with less guilt.**
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz SmithOr, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
December 26, 2016
GranNini's Butterscotch Fudge
GranNini's Butterscotch Fudge
Ingredients:3 cups butterscotch chips1 cup La Choy Chow Mein Noodles1 cup peanuts, coarsely chopped1 teaspoon vanilla1 can of Eagle Brand Fat Free Sweetened Condensed Milk
Directions:Use waxed paper to cover the bottom of a square 9x9 inch pan.In a medium glass bowl, pour in the butterscotch chips. Microwave for 1 minute and 40 seconds (approximately). Stir until the chips are smooth and completely melted. Add in the vanilla and the sweetened condensed milk. Mix completely. Add in the nuts and chow mein noodles and stir until the morsels are evenly spread throughout the butterscotch goodness.Pour into the lined pan.Allow to cool completely. Then remove from pan, peel off the waxed paper, and cut into small cubes. I usually place each little tasty morsel into a wee paper cup, to make transferring to dessert platters easier.
Enjoy!
Click the pictures below for other fudge recipes.
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
Ingredients:3 cups butterscotch chips1 cup La Choy Chow Mein Noodles1 cup peanuts, coarsely chopped1 teaspoon vanilla1 can of Eagle Brand Fat Free Sweetened Condensed Milk
Directions:Use waxed paper to cover the bottom of a square 9x9 inch pan.In a medium glass bowl, pour in the butterscotch chips. Microwave for 1 minute and 40 seconds (approximately). Stir until the chips are smooth and completely melted. Add in the vanilla and the sweetened condensed milk. Mix completely. Add in the nuts and chow mein noodles and stir until the morsels are evenly spread throughout the butterscotch goodness.Pour into the lined pan.Allow to cool completely. Then remove from pan, peel off the waxed paper, and cut into small cubes. I usually place each little tasty morsel into a wee paper cup, to make transferring to dessert platters easier.
Enjoy!
Click the pictures below for other fudge recipes.
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz SmithOr, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
GranNini's Rocky Road Fudge
GranNini's Rocky Road Fudge
Ingredients:1 1/2 cups semi-sweet chocolate chips1 1/2 cups butterscotch chips1 cup pecans, toasted and chopped into small pieces -- but not crumbs1 cup mini marshmallows1 teaspoon vanilla1 can of Eagle Brand Fat Free Sweetened Condensed Milk
*I almost ALWAYS make a double batch of the Rocky Road Fudge, as it is sweet hubby's fav. I simply double the ingredients and pour everything into an awaiting 9x13 pan instead. The fudge may end up being a wee bit thicker pieces, but he's okay with that.*
Directions:
Use waxed paper to cover the bottom of a square 9x9 inch pan.In a medium glass bowl, pour in the chocolate chips and the butterscotch chips. Microwave for 1 minute and 40 seconds (approximately). Stir until the chips are smooth and completely melted. Add in the vanilla and the sweetened condensed milk. Mix completely. Add in the nuts and marshmallows and stir until the morsels are evenly spread throughout the chocolate goodness.
Pour into the lined pan.Allow to cool completely. Then remove from pan, peel off the waxed paper, and cut into small cubes. I usually place each little tasty morsel into a wee paper cup, to make transferring to dessert platters easier.
Enjoy!
Click the pictures below for other fudge recipes.
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
Ingredients:1 1/2 cups semi-sweet chocolate chips1 1/2 cups butterscotch chips1 cup pecans, toasted and chopped into small pieces -- but not crumbs1 cup mini marshmallows1 teaspoon vanilla1 can of Eagle Brand Fat Free Sweetened Condensed Milk
*I almost ALWAYS make a double batch of the Rocky Road Fudge, as it is sweet hubby's fav. I simply double the ingredients and pour everything into an awaiting 9x13 pan instead. The fudge may end up being a wee bit thicker pieces, but he's okay with that.*
Directions:
Use waxed paper to cover the bottom of a square 9x9 inch pan.In a medium glass bowl, pour in the chocolate chips and the butterscotch chips. Microwave for 1 minute and 40 seconds (approximately). Stir until the chips are smooth and completely melted. Add in the vanilla and the sweetened condensed milk. Mix completely. Add in the nuts and marshmallows and stir until the morsels are evenly spread throughout the chocolate goodness.
Pour into the lined pan.Allow to cool completely. Then remove from pan, peel off the waxed paper, and cut into small cubes. I usually place each little tasty morsel into a wee paper cup, to make transferring to dessert platters easier.
Enjoy!
Click the pictures below for other fudge recipes.
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz SmithOr, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
GranNini's Fudge Recipes
GranNini's Fudge
I make three different kinds of fudge during the holiday season.
"Regular" Fudge, which is a blend of semi-sweet chocolate chips and butterscotch chips;
Rocky Road Fudge, which is the same blend as above, but I add in chopped, toasted pecans and mini marshmallows;
And Butterscotch Fudge, which includes leaves out the chocolate chips, and is solely butterscotch chips with crispy La Choy chow mein noodles and peanuts
I tried, not-terribly-successfully to make fudge with peppermint candies in it, but that fudge ended up growing sticky after a few days, and didn't turn out great. So, alas, I won't include that recipe here.
Just click on the pictures below for each recipe.
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
I make three different kinds of fudge during the holiday season.
"Regular" Fudge, which is a blend of semi-sweet chocolate chips and butterscotch chips;
Rocky Road Fudge, which is the same blend as above, but I add in chopped, toasted pecans and mini marshmallows;
And Butterscotch Fudge, which includes leaves out the chocolate chips, and is solely butterscotch chips with crispy La Choy chow mein noodles and peanuts
I tried, not-terribly-successfully to make fudge with peppermint candies in it, but that fudge ended up growing sticky after a few days, and didn't turn out great. So, alas, I won't include that recipe here.
Just click on the pictures below for each recipe.
* * * * *I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
