Kay Nimitz Smith's Blog, page 9
July 3, 2017
Granini's Black & White Cheesecake
Granini's Black & White Oreo CheesecakeSO good, you'll want to risk salmonella, just so you can lick the bowl!
[Imagine a pretty picture of it here. I'll insert one the next time I make it.]
Ingredients:
3/4 of a bag of Oreos, smashed into smithereens. 1 cube (8 Tablespoons) salted butter3 cubes (8 ounces per cube) cream cheese, softened1 1/2 cups sugar1/2 teaspoon salt3 eggs3/4 cup sour cream
1/2 cup semi sweet chocolate chips, melted2 Tablespoons unsweetened cocoa (I love Ghiradelli)2 Tablespoons HOT water
For the chocolate curls:1/2 cup semi sweet chocolate chips1 Tablespoon butter or margarine
Recipe:
Preheat your oven to 325 degrees.
Smash up the Oreos (either in a cuisinart, or stuff 'em all in a plastic bag and bash them to smithereens with a rolling pin. Pour the crumbs into a 9 inch springform pan. Melt 1 cube of salted butter and pour over the Oreo crumbs. Using a fork, mix the crumbs together with the melted butter until all the crumbs are moistened. Gentle press the crumbs onto the bottom and up the sides of the pan, making sure not to leave any holes. I put my hand inside of a plastic sandwich bag to keep my fingers from getting icky and to keep all the crumbs for making their way up my fingernails, but you do what you gotta do. Set the crust aside.
In a stand-up mixer, place the 3 cubes of soft cream cheese, the sugar and the salt, and slowly mix together, gradually increasing the speed of the mixer until they are light and fluffy. Turn your mixer speed down, but leave it running, and add one egg in at a time. Slowly add in the sour cream. Using a rubber spatula, scrape down the sides of the bowl and turn on the mixer for a few more turns, making sure all the ingredients are fully incorporated.
Pour half of this mixture into a bowl and set aside.
With the remaining mixture, slowly turn on the mixer again, and slowly add in the melted chocolate chips. In a small bowl, add 2 Tablespoons of unsweetened cocoa and 2 Tablespoons of HOT water. Stir until they mixed thoroughly, almost like a thin paste. Then add 1 Tablespoon of the thin paste to the mixture, allowing it to mix in thoroughly, before adding in 1 more Tablespoon of the thin paste. Don't worry if you have a wee bit of the thin paste left over.
Pour the chocolate cheesecake mixture directly onto the Oreo crumb crust. Smooth with a rubber spatula until it completely covers the bottom of the pan.
Then, pick up the remaining cheesecake mixture (from the bowl you set aside), and plop that on top, smoothing it out with a rubber spatula, until it covers the surface.
At this point, you may feel free to either put your cheesecake in a water bath and then pop it in the oven. OR, if you're lazy and don't want the mess of the water bath, simply pop the whole thing in the oven for 1 hour. Turn off the heat, and then let the cheesecake stay in the oven for another hour.
Allow the cheesecake to cool completely on a baking rack, and then refrigerate for 6 hours, or overnight.
Recipe for chocolate curls:
Place chocolate and butter/margarine in a glass bowl and melt in the microwave for 44 seconds, or until thoroughly melted. Pour melted chocolate onto a baking sheet or marble slab. Quickly spread chocolate in a very thin layer with a metal spatula. Refrigerate until firm, but still pliable. Using a small spatula, held at a 45 degree angle, push chocolate, so the chocolate curls as it is pushed. Use a small skewer or toothpick to transfer chocolate into a container. I pop mine in the freezer for months at a time, and they turn out great. * This recipe is taken from a Treasury of Christmas.
Before serving, place the chocolate curls on the top in a decorative pattern, and enjoy!!
* * * * *
[Imagine a pretty picture of it here. I'll insert one the next time I make it.]
Ingredients:
3/4 of a bag of Oreos, smashed into smithereens. 1 cube (8 Tablespoons) salted butter3 cubes (8 ounces per cube) cream cheese, softened1 1/2 cups sugar1/2 teaspoon salt3 eggs3/4 cup sour cream
1/2 cup semi sweet chocolate chips, melted2 Tablespoons unsweetened cocoa (I love Ghiradelli)2 Tablespoons HOT water
For the chocolate curls:1/2 cup semi sweet chocolate chips1 Tablespoon butter or margarine
Recipe:
Preheat your oven to 325 degrees.
Smash up the Oreos (either in a cuisinart, or stuff 'em all in a plastic bag and bash them to smithereens with a rolling pin. Pour the crumbs into a 9 inch springform pan. Melt 1 cube of salted butter and pour over the Oreo crumbs. Using a fork, mix the crumbs together with the melted butter until all the crumbs are moistened. Gentle press the crumbs onto the bottom and up the sides of the pan, making sure not to leave any holes. I put my hand inside of a plastic sandwich bag to keep my fingers from getting icky and to keep all the crumbs for making their way up my fingernails, but you do what you gotta do. Set the crust aside.
In a stand-up mixer, place the 3 cubes of soft cream cheese, the sugar and the salt, and slowly mix together, gradually increasing the speed of the mixer until they are light and fluffy. Turn your mixer speed down, but leave it running, and add one egg in at a time. Slowly add in the sour cream. Using a rubber spatula, scrape down the sides of the bowl and turn on the mixer for a few more turns, making sure all the ingredients are fully incorporated.
Pour half of this mixture into a bowl and set aside.
With the remaining mixture, slowly turn on the mixer again, and slowly add in the melted chocolate chips. In a small bowl, add 2 Tablespoons of unsweetened cocoa and 2 Tablespoons of HOT water. Stir until they mixed thoroughly, almost like a thin paste. Then add 1 Tablespoon of the thin paste to the mixture, allowing it to mix in thoroughly, before adding in 1 more Tablespoon of the thin paste. Don't worry if you have a wee bit of the thin paste left over.
Pour the chocolate cheesecake mixture directly onto the Oreo crumb crust. Smooth with a rubber spatula until it completely covers the bottom of the pan.
Then, pick up the remaining cheesecake mixture (from the bowl you set aside), and plop that on top, smoothing it out with a rubber spatula, until it covers the surface.
At this point, you may feel free to either put your cheesecake in a water bath and then pop it in the oven. OR, if you're lazy and don't want the mess of the water bath, simply pop the whole thing in the oven for 1 hour. Turn off the heat, and then let the cheesecake stay in the oven for another hour.
Allow the cheesecake to cool completely on a baking rack, and then refrigerate for 6 hours, or overnight.
Recipe for chocolate curls:
Place chocolate and butter/margarine in a glass bowl and melt in the microwave for 44 seconds, or until thoroughly melted. Pour melted chocolate onto a baking sheet or marble slab. Quickly spread chocolate in a very thin layer with a metal spatula. Refrigerate until firm, but still pliable. Using a small spatula, held at a 45 degree angle, push chocolate, so the chocolate curls as it is pushed. Use a small skewer or toothpick to transfer chocolate into a container. I pop mine in the freezer for months at a time, and they turn out great. * This recipe is taken from a Treasury of Christmas.
Before serving, place the chocolate curls on the top in a decorative pattern, and enjoy!!
* * * * *
Granini's Jambalaya
Hello all! I'm back from our amazing Alaska adventure, and I have about a gajillion things to do before the summer is over and I head back to work, writing my second murder mystery novel.
So I'm going to make the best of the rest of my summer vacation, and start posting a few more recipe favorites!!
I'd like to thank gimmesomeoven for their original recipe. I've changed the recipe a bit to accommodate our family's inability to eat overly spicy foods. hahaha. If you want the super spicy version, simply follow their recipe!!
*So a wee bit of a note here, we have a vegetarian in our family (gasp!), and frequently I make recipes that can be easily adaptable to accommodate both the vegetarians and the carnivores in our clan. This is a favorite dish that meets both the vegetarian's needs and the carnivores' needs with extremely little effort to accommodate both. If you're not a vegetarian and want the full carnivore experience, you can simply start with the chicken getting that all sautéed up, and then go on to add in the onions, peppers, and so on. Just leave the sausage for the last few minutes, and only pop the shrimp in at the VERY VERY last bit. If you're a vegetarian, or don't need the full carnivore experience, simply skip the meats all together.*
**And a second note, some people like okra and will add that too. I am not one of those people. Just sayin'.**
Ingredients:2 tablespoons olive oil1 onion, diced1 red pepper, diced1 yellow or orange pepper, diced2 stalks of celery, diced1 can (14 oz.) of diced or crushed tomatoes1 1/2 cups of white rice1 qt chicken broth (I use Trader Joe's box o'chicken broth. But you can use 3 cans of chicken broth if you aren't lucky enough to have a TJ's near you.)3 bay leaves1 teaspoon thyme2 teaspoons Creole cajun spices1/4 teaspoon chili powder
Carnivores:If you're not a vegetarian and want the full meat experience, you can also add in the following:2 tablespoons olive oil1 chicken breast, cut into small bite-sized pieces2 cups of diced spiced sausage (I used andouille sausage, also from Trader Joe's)2 cups of shrimp (with shells removed and deveined, obvs.)
Directions:
Cut your veggies. Add your olive oil to a large saucepan, and saute your veggies until tender, but not mushy.Add in tomatoes, rice, and chicken broth. Stir.Add in spices. Cover and simmer for 25 mins or so, stirring VERY often to prevent the bottom from getting crusty.While your yummy goodness is simmering, you can heat up the optional meats.In a separate saucepan, heat up the oil. Add chicken and cook that up right nice until the edges are lightly browned and the insides are no longer pink. Lightly sprinkle with creole spices. Place the chicken in a medium bowl.Add the sausage to the saucepan and heat completely. At the last minute, pop in your shrimp and cook for about a minute or so, or until they are pink. Add all the meats together into the bowl.After you've ladled out a heaping serving for your vegetarian friends and family, add in the meats to the rest of the jambalaya, and stir completely, allowing the flavors of the meats to mix with the flavors of the creole spices and jambalaya goodness. Serve while piping hot and devour!!!
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
* * * * *
June 10, 2017
Granini - some thoughts
Another Granini image for you
So whilst I am taking the summer off from work, writing, doing anything productive of any kind, (okay, so that's not completely true... I am working on a quilt, taking a family vacation, transporting kiddos here and there and yon, hosting several major parties, having lovely friends and family stay with us during the summer months, hosting weekly brunch for a plethora of hungry teens, taking that same plethora of hungry teens camping, and packing up my kiddo to ship her off to school...) I was perusing various tee shirts to boost up my kiddo's closet this summer. I happened upon a wide variety of Looney Tunes tees from Zazzle, of all places.
Looney Tunes were a staple in my house growing up. My most favorite memories as a child involve sitting in front of the tv for 3 hours each and every Saturday morning for the Bugs Bunny / Road Runner / Looney Tunes show. My brother and I would watch, enraptured, giggling incessantly at the charm and delight of Pépé le Pew (Pepe and Penelope); Michigan J. Frog (the Singing Frog); Bugs and Elmer singing opera (Kill the wabbit, or the rabbit of Seville) and all their friends, all the while eating French pancakes, and hoping that the commercials would divert to
School House Rocks (I'm just a bill).
So while I was having my lovely flashback this morning to those happy memories, I happened upon an image of Granny (Granny & Tweety), Tweety Bird's loving caretaker, who was quick with an umbrella to smack Silvester the cat upside the head when he was being naughty.
And it occurred to me...
Part of my creative collaboration of who Granini is must also have a wee touch of Granny in her.
Content Granny T-Shirt
by looneytunesshow
For those of you who haven't yet read my Jack Diamond book "Diamonds for Diamond," Granini is Jack Diamond's grandmother, who raises him from a tender age into adulthood. She's an AMAZING woman, based upon a conglomeration of a variety of fantabulous women in my life, and is the ideal version of who I want to become as I grow older.
You'll read a lot more about Granini in my second book "No One Noticed." The second book is *mostly* plotted out -- I'm missing a few chapters in the middle... must rethink some issues here... which, for those of you who are interested, you can read about here: Teeny update on Jack Diamond book #2 and I will begin writing in earnest in September, once school begins and my kiddos are merrily ensconced in schoolwork.
For those of you who want to see the woman behind my biggest inspiration, I've included a wee photo of her too.
This is not the best picture of her, and she'll probably wince when she sees it. If you knew the real story behind this photo (and how it involved some cackling chickens, a giggle fit, some piddled panties, and my favorite mother-in-law), you, too, would smile like a fool when you saw this picture. Because that's what she's doing here: cackling like a chicken, and we're all trying desperately not to piddle our panties. But that's a story for another day.
But at least you have an idea of her fabulousness.
She is truly the epitome of exactly what I want to be when I grow up. She is the best mom, auntie, friend, confidant, cheerleader, and ego booster I have ever met. I love her, and I'm so happy she's in my life!!
I'm so excited, as I get to see her on Wednesday!! Alaska here I come!!
* * * * *
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
* * * * *
GranNini - some thoughts
Another GranNini image for you
So whilst I am taking the summer off from work, writing, doing anything productive of any kind, (okay, so that's not completely true... I am working on a quilt, taking a family vacation, transporting kiddos here and there and yon, hosting several major parties, having lovely friends and family stay with us during the summer months, hosting weekly brunch for a plethora of hungry teens, taking that same plethora of hungry teens camping, and packing up my kiddo to ship her off to school...) I was perusing various tee shirts to boost up my kiddo's closet this summer. I happened upon a wide variety of Looney Tunes tees from Zazzle, of all places.
Looney Tunes were a staple in my house growing up. My most favorite memories as a child involve sitting in front of the tv for 3 hours each and every Saturday morning for the Bugs Bunny / Road Runner / Looney Tunes show. My brother and I would watch, enraptured, giggling incessantly at the charm and delight of Pépé le Pew (Pepe and Penelope); Michigan J. Frog (the Singing Frog); Bugs and Elmer singing opera (Kill the wabbit, or the rabbit of Seville) and all their friends, all the while eating French pancakes, and hoping that the commercials would divert to
School House Rocks (I'm just a bill).
So while I was having my lovely flashback this morning to those happy memories, I happened upon an image of Granny (Granny & Tweety), Tweety Bird's loving caretaker, who was quick with an umbrella to smack Silvester the cat upside the head when he was being naughty.
And it occurred to me...
Part of my creative collaboration of who GranNini is must also have a wee touch of Granny in her.
Content Granny T-Shirt
by looneytunesshow
For those of you who haven't yet read my Jack Diamond book "Diamonds for Diamond," GranNini is Jack Diamond's grandmother, who raises him from a tender age into adulthood. She's an AMAZING woman, based upon a conglomeration of a variety of fantabulous women in my life, and is the ideal version of who I want to become as I grow older.
You'll read a lot more about GranNini in my second book "No One Noticed." The second book is *mostly* plotted out -- I'm missing a few chapters in the middle... must rethink some issues here... which, for those of you who are interested, you can read about here: Teeny update on Jack Diamond book #2 and I will begin writing in earnest in September, once school begins and my kiddos are merrily ensconced in schoolwork.
For those of you who want to see the woman behind my biggest inspiration, I've included a wee photo of her too.
This is not the best picture of her, and she'll probably wince when she sees it. If you knew the real story behind this photo (and how it involved some cackling chickens, a giggle fit, some piddled panties, and my favorite mother-in-law), you, too, would smile like a fool when you saw this picture. Because that's what she's doing here: cackling like a chicken, and we're all trying desperately not to piddle our panties. But that's a story for another day.
But at least you have an idea of her fabulousness.
She is truly the epitome of exactly what I want to be when I grow up. She is the best mom, auntie, friend, confidant, cheerleader, and ego booster I have ever met. I love her, and I'm so happy she's in my life!!
I'm so excited, as I get to see her on Wednesday!! Alaska here I come!!
* * * * *
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
* * * * *
May 20, 2017
Granini's BETTER Sugar Cookie recipe
Granini's BETTER Sugar Cookie recipe
So I was hunting through my cookbooks this week, looking for yummo recipes to make for my upcoming party, and found this treasure stashed in the back. I received the recipe as part of a recipe exchange from noelle o designs. Original recipe found here When I tried it again, it was so OH MY DELICIOUS, that I now refuse to make my original sugar cookie recipe, and will only use this one.
When I'm making heaps and gobs and loads of cookies for cookie platters and such, I use the 2 teaspoon cookie scoop, and then cut those cookie blobs in half, and roll them out. That will give you wee bite sized cookies that are SO stinkin' delicious, you won't be able to resist coming back for more!
So here you go!
Ingredients:
1 cup sugar1 cup powdered sugar2 cups butter, unsalted and soft1 teaspoon vanilla4 1/3 cups cake flour3/4 teaspoons baking soda3/4 teaspoons baking powder1/4 teaspoon salt
plain sugar (or colored sugar) for rolling in.
Directions:
Heat oven to 375º. In a medium bowl, cream sugar and butter. Slowly add in egg and vanilla.Combine cake flour, baking soda, baking powder and salt. Slowly add in the dry ingredients to the wet ingredients, but do not over mix.Use a 2 teaspoon cookie scoop to scoop out your cookies onto parchment paper. Roll each ball in sugar. Flatten slightly. Bake 9 to 10 minutes, or until pale golden -- do not allow them to brown.Delish!!!
* * * * *
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
* * * * *
So I was hunting through my cookbooks this week, looking for yummo recipes to make for my upcoming party, and found this treasure stashed in the back. I received the recipe as part of a recipe exchange from noelle o designs. Original recipe found here When I tried it again, it was so OH MY DELICIOUS, that I now refuse to make my original sugar cookie recipe, and will only use this one.
When I'm making heaps and gobs and loads of cookies for cookie platters and such, I use the 2 teaspoon cookie scoop, and then cut those cookie blobs in half, and roll them out. That will give you wee bite sized cookies that are SO stinkin' delicious, you won't be able to resist coming back for more!
So here you go!
Ingredients:
1 cup sugar1 cup powdered sugar2 cups butter, unsalted and soft1 teaspoon vanilla4 1/3 cups cake flour3/4 teaspoons baking soda3/4 teaspoons baking powder1/4 teaspoon salt
plain sugar (or colored sugar) for rolling in.
Directions:
Heat oven to 375º. In a medium bowl, cream sugar and butter. Slowly add in egg and vanilla.Combine cake flour, baking soda, baking powder and salt. Slowly add in the dry ingredients to the wet ingredients, but do not over mix.Use a 2 teaspoon cookie scoop to scoop out your cookies onto parchment paper. Roll each ball in sugar. Flatten slightly. Bake 9 to 10 minutes, or until pale golden -- do not allow them to brown.Delish!!!
* * * * *
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
* * * * *
GranNini's BETTER Sugar Cookie recipe
GranNini's BETTER Sugar Cookie recipe
So I was hunting through my cookbooks this week, looking for yummo recipes to make for my upcoming party, and found this treasure stashed in the back. I received the recipe as part of a recipe exchange from noelle o designs. Original recipe found here When I tried it again, it was so OH MY DELICIOUS, that I now refuse to make my original sugar cookie recipe, and will only use this one.
When I'm making heaps and gobs and loads of cookies for cookie platters and such, I use the 2 teaspoon cookie scoop, and then cut those cookie blobs in half, and roll them out. That will give you wee bite sized cookies that are SO stinkin' delicious, you won't be able to resist coming back for more!
So here you go!
Ingredients:
1 cup sugar1 cup powdered sugar2 cups butter, unsalted and soft1 teaspoon vanilla4 1/3 cups cake flour3/4 teaspoons baking soda3/4 teaspoons baking powder1/4 teaspoon salt
plain sugar (or colored sugar) for rolling in.
Directions:
Heat oven to 375º. In a medium bowl, cream sugar and butter. Slowly add in egg and vanilla.Combine cake flour, baking soda, baking powder and salt. Slowly add in the dry ingredients to the wet ingredients, but do not over mix.Use a 2 teaspoon cookie scoop to scoop out your cookies onto parchment paper. Roll each ball in sugar. Flatten slightly. Bake 9 to 10 minutes, or until pale golden -- do not allow them to brown.Delish!!!
* * * * *
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
* * * * *
So I was hunting through my cookbooks this week, looking for yummo recipes to make for my upcoming party, and found this treasure stashed in the back. I received the recipe as part of a recipe exchange from noelle o designs. Original recipe found here When I tried it again, it was so OH MY DELICIOUS, that I now refuse to make my original sugar cookie recipe, and will only use this one.
When I'm making heaps and gobs and loads of cookies for cookie platters and such, I use the 2 teaspoon cookie scoop, and then cut those cookie blobs in half, and roll them out. That will give you wee bite sized cookies that are SO stinkin' delicious, you won't be able to resist coming back for more!
So here you go!
Ingredients:
1 cup sugar1 cup powdered sugar2 cups butter, unsalted and soft1 teaspoon vanilla4 1/3 cups cake flour3/4 teaspoons baking soda3/4 teaspoons baking powder1/4 teaspoon salt
plain sugar (or colored sugar) for rolling in.
Directions:
Heat oven to 375º. In a medium bowl, cream sugar and butter. Slowly add in egg and vanilla.Combine cake flour, baking soda, baking powder and salt. Slowly add in the dry ingredients to the wet ingredients, but do not over mix.Use a 2 teaspoon cookie scoop to scoop out your cookies onto parchment paper. Roll each ball in sugar. Flatten slightly. Bake 9 to 10 minutes, or until pale golden -- do not allow them to brown.Delish!!!
* * * * *
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
* * * * *
April 20, 2017
A teeny update on the next Jack Diamond novel
A small update for you
From: https://www.nasa.gov/mission_pages/chandra/the-arrhythmic-beating-of-a-black-hole-heart.html
So for those of you who have read my first Jack Diamond book and are anxiously awaiting the second book, I have a wee update for you.
I have known, for quite some time, what the next book's plot is going to be. I know who's going to die, and who did it, and why. I know where the body is. I don't know the main character's first name yet, but I have a couple of okay, dull, and somewhat acceptable possibilities. I have a *FABULOUS* new recurring side character to introduce you to. She's awesome, and you're going to LOVE her. But something has been holding me back from actually sitting down and writing the darn thing.
I'm not sure exactly what's holding me back. It's not a typical writer's block, so to speak. But, as I'm not a typical writer, perhaps it IS a typical writer's block, and I just don't want to admit it. There's something off about the book, and until I can place my finger on it and FIX it, I just don't want to get started. Maybe it's the *fear* of writer's block? Hmmm... I actually had a similar problem before I started Diamonds for Diamond . Something was wrong. But in that case, it was a bigger issue -- and my sweet hubby sat me down, listened to me warble on for about an hour, and then simply (seriously, simply) untangled the mess, and I was merrily on my way.
So yesterday while sitting in a doctor's office waiting room, I sat down and plotted out the next book, start to finish on the back of folded up piece of paper I had stashed in my purse, affectionately nicknamed the great big bag of everything. For some unGodly known reason I had removed my small yellow pad of paper that I keep stashed in there for just such emergencies. Anywhoo...., after plotting and planning and outlining the book, I found out exactly where my hiccup is. I have chapters one through 14 planned out. And I have chapters 26 - 42 planned out. But there's a giant plot hole in chapters 15-25. I have NO idea what's supposed to go there. Seriously. No idea. Blank space. Tabula Rasa. That, to me, is more than a writer's block. That's a black hole. Yipes.
So now I know what the problem is with my book, and I know where the problem is, I'm hoping I can sit down with sweet hubby, and after warbling at him for a while, he'll twitch his magic wand once again and quite simply untangle my mess. Er, I mean, black hole. Seriously hoping this can happen. Because if he can't figure out what's supposed to go in there, I'm in a big pickle over here.
Anywhoo, that's where I am. Stuck with a black hole in the middle of my story. I have exactly four months to get my sweet fanny out of the briar patch and back into the thick of writing. Four sweet months to untangle my mess, get out of my black hole, ship my kiddo off to college, and then this book is getting written, whether it likes it or not. And yes, that's a threat. To myself.
So during my four months of untangling, de-black-hole-i-fying, unblocking my writer's block, and getting myself out of this pickle, my goal is (or rather, goals are) to finish working on my massive genealogy project that I've been working on (and off and on and off and on again) for five years (which is turning out to be *three* incredible books that will be of no interest to anyone but myself, and probably some long lost relative who will be born in about 100 years), take a long-awaited family vacation to Alaska, send my kiddo off to college, and bake about seventeen thousand cookies, cupcakes, cakeballs, and pies to help comfort me during these trying times.
So there you have it. A wee update of my trials and tribulations regarding book number 2. I wish it was more exciting. I guess I could have left a few spoilers for you. Perhaps I should do that with my next update. Or have a contest, so all y'all could help me come up with the next book's main character's name. That would be fun!! Hmmmm... something to think about.
* * * * *
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
* * * * *
From: https://www.nasa.gov/mission_pages/chandra/the-arrhythmic-beating-of-a-black-hole-heart.htmlSo for those of you who have read my first Jack Diamond book and are anxiously awaiting the second book, I have a wee update for you.
I have known, for quite some time, what the next book's plot is going to be. I know who's going to die, and who did it, and why. I know where the body is. I don't know the main character's first name yet, but I have a couple of okay, dull, and somewhat acceptable possibilities. I have a *FABULOUS* new recurring side character to introduce you to. She's awesome, and you're going to LOVE her. But something has been holding me back from actually sitting down and writing the darn thing.
I'm not sure exactly what's holding me back. It's not a typical writer's block, so to speak. But, as I'm not a typical writer, perhaps it IS a typical writer's block, and I just don't want to admit it. There's something off about the book, and until I can place my finger on it and FIX it, I just don't want to get started. Maybe it's the *fear* of writer's block? Hmmm... I actually had a similar problem before I started Diamonds for Diamond . Something was wrong. But in that case, it was a bigger issue -- and my sweet hubby sat me down, listened to me warble on for about an hour, and then simply (seriously, simply) untangled the mess, and I was merrily on my way.
So yesterday while sitting in a doctor's office waiting room, I sat down and plotted out the next book, start to finish on the back of folded up piece of paper I had stashed in my purse, affectionately nicknamed the great big bag of everything. For some unGodly known reason I had removed my small yellow pad of paper that I keep stashed in there for just such emergencies. Anywhoo...., after plotting and planning and outlining the book, I found out exactly where my hiccup is. I have chapters one through 14 planned out. And I have chapters 26 - 42 planned out. But there's a giant plot hole in chapters 15-25. I have NO idea what's supposed to go there. Seriously. No idea. Blank space. Tabula Rasa. That, to me, is more than a writer's block. That's a black hole. Yipes.
So now I know what the problem is with my book, and I know where the problem is, I'm hoping I can sit down with sweet hubby, and after warbling at him for a while, he'll twitch his magic wand once again and quite simply untangle my mess. Er, I mean, black hole. Seriously hoping this can happen. Because if he can't figure out what's supposed to go in there, I'm in a big pickle over here.
Anywhoo, that's where I am. Stuck with a black hole in the middle of my story. I have exactly four months to get my sweet fanny out of the briar patch and back into the thick of writing. Four sweet months to untangle my mess, get out of my black hole, ship my kiddo off to college, and then this book is getting written, whether it likes it or not. And yes, that's a threat. To myself.
So during my four months of untangling, de-black-hole-i-fying, unblocking my writer's block, and getting myself out of this pickle, my goal is (or rather, goals are) to finish working on my massive genealogy project that I've been working on (and off and on and off and on again) for five years (which is turning out to be *three* incredible books that will be of no interest to anyone but myself, and probably some long lost relative who will be born in about 100 years), take a long-awaited family vacation to Alaska, send my kiddo off to college, and bake about seventeen thousand cookies, cupcakes, cakeballs, and pies to help comfort me during these trying times.
So there you have it. A wee update of my trials and tribulations regarding book number 2. I wish it was more exciting. I guess I could have left a few spoilers for you. Perhaps I should do that with my next update. Or have a contest, so all y'all could help me come up with the next book's main character's name. That would be fun!! Hmmmm... something to think about.
* * * * *
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
* * * * *
March 23, 2017
Off to visit my Granini inspiration!
Off to visit my Granini inspiration!
So I know all y'all are waiting on pins and needles to see who wins the Goodreads book giveaway contest. I'm excited too!
If you haven't yet had a chance to enter, here's a link:
Click HERE to enter:
Goodreads Giveaway Contest for Diamonds for Diamond
Contest ends TODAY, March 23rd.
Just in time for Spring Break!
So many people have entered to win, I'm absolutely THRILLED with the interest! :)
For the two lucky winners, as soon as I hear from Goodreads who won, I will sign and pop your books off into the mail as soon as I get back from the wild blue yonder (so that means hopefully early next week).
If you *didn't* win the contest and are completely bummed, don't fret! You can still buy the book on Amazon! It's available in both an e-book format, and a traditional paperback format.
And here's the link for those!
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
* * * * *
While we await the final results, I'm packing up my bags, and headed off to the wild blue yonder to visit my most favorite Auntie, the one whose looks and personality inspired me to create Granini. Hopefully I'll snag some great photos, and with her permission, I'll post some here so you can see what she looks like. Even if all the stories are mine, the recipes are mine, the name is something my kids and I came up with, my Auntie is the heart and sole of my inspiration for Granini's wonderfulness. She truly is the epitome of amazing. I love and adore her, and can't wait to see her in just a few short hours!!!
Squee!
* * * * *
So I know all y'all are waiting on pins and needles to see who wins the Goodreads book giveaway contest. I'm excited too!
If you haven't yet had a chance to enter, here's a link:
Click HERE to enter:
Goodreads Giveaway Contest for Diamonds for Diamond
Contest ends TODAY, March 23rd.
Just in time for Spring Break!
So many people have entered to win, I'm absolutely THRILLED with the interest! :)
For the two lucky winners, as soon as I hear from Goodreads who won, I will sign and pop your books off into the mail as soon as I get back from the wild blue yonder (so that means hopefully early next week).
If you *didn't* win the contest and are completely bummed, don't fret! You can still buy the book on Amazon! It's available in both an e-book format, and a traditional paperback format.
And here's the link for those!
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
* * * * *
While we await the final results, I'm packing up my bags, and headed off to the wild blue yonder to visit my most favorite Auntie, the one whose looks and personality inspired me to create Granini. Hopefully I'll snag some great photos, and with her permission, I'll post some here so you can see what she looks like. Even if all the stories are mine, the recipes are mine, the name is something my kids and I came up with, my Auntie is the heart and sole of my inspiration for Granini's wonderfulness. She truly is the epitome of amazing. I love and adore her, and can't wait to see her in just a few short hours!!!
Squee!
* * * * *
Off to visit my GranNini inspiration!
Off to visit my GranNini inspiration!
So I know all y'all are waiting on pins and needles to see who wins the Goodreads book giveaway contest. I'm excited too!
If you haven't yet had a chance to enter, here's a link:
Click HERE to enter:
Goodreads Giveaway Contest for Diamonds for Diamond
Contest ends TODAY, March 23rd.
Just in time for Spring Break!
So many people have entered to win, I'm absolutely THRILLED with the interest! :)
For the two lucky winners, as soon as I hear from Goodreads who won, I will sign and pop your books off into the mail as soon as I get back from the wild blue yonder (so that means hopefully early next week).
If you *didn't* win the contest and are completely bummed, don't fret! You can still buy the book on Amazon! It's available in both an e-book format, and a traditional paperback format.
And here's the link for those!
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
* * * * *
While we await the final results, I'm packing up my bags, and headed off to the wild blue yonder to visit my most favorite Auntie, the one whose looks and personality inspired me to create GranNini. Hopefully I'll snag some great photos, and with her permission, I'll post some here so you can see what she looks like. Even if all the stories are mine, the recipes are mine, the name is something my kids and I came up with, my Auntie is the heart and sole of my inspiration for GranNini's wonderfulness. She truly is the epitome of amazing. I love and adore her, and can't wait to see her in just a few short hours!!!
Squee!
* * * * *
So I know all y'all are waiting on pins and needles to see who wins the Goodreads book giveaway contest. I'm excited too!
If you haven't yet had a chance to enter, here's a link:
Click HERE to enter:
Goodreads Giveaway Contest for Diamonds for Diamond
Contest ends TODAY, March 23rd.
Just in time for Spring Break!
So many people have entered to win, I'm absolutely THRILLED with the interest! :)
For the two lucky winners, as soon as I hear from Goodreads who won, I will sign and pop your books off into the mail as soon as I get back from the wild blue yonder (so that means hopefully early next week).
If you *didn't* win the contest and are completely bummed, don't fret! You can still buy the book on Amazon! It's available in both an e-book format, and a traditional paperback format.
And here's the link for those!
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
* * * * *
While we await the final results, I'm packing up my bags, and headed off to the wild blue yonder to visit my most favorite Auntie, the one whose looks and personality inspired me to create GranNini. Hopefully I'll snag some great photos, and with her permission, I'll post some here so you can see what she looks like. Even if all the stories are mine, the recipes are mine, the name is something my kids and I came up with, my Auntie is the heart and sole of my inspiration for GranNini's wonderfulness. She truly is the epitome of amazing. I love and adore her, and can't wait to see her in just a few short hours!!!
Squee!
* * * * *
March 19, 2017
Granini's Lemon Breakfast Cake
Granini's Lemon Breakfast Cake
So this lemon cake is, in the immortal words of Mary Berry, "positively scrummy!"
My fam has been watching way too many episodes of the Great British Bake Off, and gleaning ideas here and there that we want to try out. And whilst toodling about on pinterest, I cam across this lovely idea from the lovely folks at :http://www.savingdessert.com/. I tweaked the recipe just a tad, made the cake for breakfast this morning, to go along with biscuits and gravy and a casserole dish of scrambled cheesy eggs, and yummo! Positively scrummy!
Ingredients:For the Lemon Crumble:
4 Tablespoons Unsalted butter, softened1/4 teaspoon salt1/3 cup sugar1 Tablespoon lemon juice3/4 cup flour
For the Lemon Cake:
1/2 cup unsalted butter, softened3/4 cup sugar1 egg1 teaspoon vanilla1 teaspoon lemon extract2 cups flour3/4 teaspoon salt2 teaspoons baking powder1/2 cup buttermilk1/4 cup lemon juice
Directions:
In a small bowl, mix together the butter, salt and sugar. Add in the lemon juice and stir thoroughly. Slowly add in the flour until completely incorporated. Set aside.Heat oven to 325º. Prepare your 8" or 9" springform pan. Either lightly grease and flour your pan, and line it with parchment paper on the bottom. OR, lightly grease your pan, and line it with parchment paper on the bottom, THEN, make a ring of parchment paper and either paperclip it at the top, or staple it together so that the paper stands up tall along the edges of the springform pan. *See pictures below.* If you're using a 9" springform pan, you will need to adjust the baking time as necessary. If you're going to use a 7" springform pan, prepare to more than double your baking time. In a large mixing bowl, cream together the butter and sugar. Add in the egg, and beat thoroughly. Slowly add in the vanilla and lemon extract. In a separate bowl, sift together the flour, salt, and baking powder.Add the lemon juice to the buttermilk.By thirds, very slowly add in the flour mixture, then the buttermilk mixture, then the flour mixture until all ingredients are mixed together. Do not over-mix.Add the crumble to the top of the cake, making sure to distribute it evenly.Place the cake in the middle of the oven, and bake for 20 minutes, or until the center of the cake comes out clean. For my 7" springform pan, I baked it for almost 50 minutes!Allow to cool for at least 1/2 an hour before removing from the pan. Sprinkle with powdered sugar if you desire. Serve warm, or completely cooled! Yum!For those of you who like pictures, here you go!
I melted my butter -- poor choice. Try to keep it soft, but not completely melted.
Mix the crumble up completely and set aside.
I prepared two springform pans, just in case. I think the 7 inch springform was a bit too small for my preference. I think the 8 inch would have been perfect. But see how the parchment paper lines the entire insides of the springform pan? I learned that neat trick from the Great British Bake Off. Love those folks!!
The cake mixture was very odd -- almost like a wet cookie batter. A lot more hearty than a traditional cake batter. Smooth everything out on top.
Add the lemon crumble to the top.
Baked perfection!
Pop it out of the pan, and there you go!
A lovely breakfast cake! What a nice, fresh alternative to blueberry or cinnamon sugar. A yummo treat!
* * * * *
* * * * *
Click HERE to enter my Goodreads Book Giveaway Contest:
There is less than a week to go!!! I'm giving two copies away!
Goodreads Giveaway Contest for Diamonds for Diamond
* * * * *
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
* * * * *
So this lemon cake is, in the immortal words of Mary Berry, "positively scrummy!"
My fam has been watching way too many episodes of the Great British Bake Off, and gleaning ideas here and there that we want to try out. And whilst toodling about on pinterest, I cam across this lovely idea from the lovely folks at :http://www.savingdessert.com/. I tweaked the recipe just a tad, made the cake for breakfast this morning, to go along with biscuits and gravy and a casserole dish of scrambled cheesy eggs, and yummo! Positively scrummy!
Ingredients:For the Lemon Crumble:
4 Tablespoons Unsalted butter, softened1/4 teaspoon salt1/3 cup sugar1 Tablespoon lemon juice3/4 cup flour
For the Lemon Cake:
1/2 cup unsalted butter, softened3/4 cup sugar1 egg1 teaspoon vanilla1 teaspoon lemon extract2 cups flour3/4 teaspoon salt2 teaspoons baking powder1/2 cup buttermilk1/4 cup lemon juice
Directions:
In a small bowl, mix together the butter, salt and sugar. Add in the lemon juice and stir thoroughly. Slowly add in the flour until completely incorporated. Set aside.Heat oven to 325º. Prepare your 8" or 9" springform pan. Either lightly grease and flour your pan, and line it with parchment paper on the bottom. OR, lightly grease your pan, and line it with parchment paper on the bottom, THEN, make a ring of parchment paper and either paperclip it at the top, or staple it together so that the paper stands up tall along the edges of the springform pan. *See pictures below.* If you're using a 9" springform pan, you will need to adjust the baking time as necessary. If you're going to use a 7" springform pan, prepare to more than double your baking time. In a large mixing bowl, cream together the butter and sugar. Add in the egg, and beat thoroughly. Slowly add in the vanilla and lemon extract. In a separate bowl, sift together the flour, salt, and baking powder.Add the lemon juice to the buttermilk.By thirds, very slowly add in the flour mixture, then the buttermilk mixture, then the flour mixture until all ingredients are mixed together. Do not over-mix.Add the crumble to the top of the cake, making sure to distribute it evenly.Place the cake in the middle of the oven, and bake for 20 minutes, or until the center of the cake comes out clean. For my 7" springform pan, I baked it for almost 50 minutes!Allow to cool for at least 1/2 an hour before removing from the pan. Sprinkle with powdered sugar if you desire. Serve warm, or completely cooled! Yum!For those of you who like pictures, here you go!
I melted my butter -- poor choice. Try to keep it soft, but not completely melted. 
Mix the crumble up completely and set aside.
I prepared two springform pans, just in case. I think the 7 inch springform was a bit too small for my preference. I think the 8 inch would have been perfect. But see how the parchment paper lines the entire insides of the springform pan? I learned that neat trick from the Great British Bake Off. Love those folks!!
The cake mixture was very odd -- almost like a wet cookie batter. A lot more hearty than a traditional cake batter. Smooth everything out on top.
Add the lemon crumble to the top.
Baked perfection!
Pop it out of the pan, and there you go!
A lovely breakfast cake! What a nice, fresh alternative to blueberry or cinnamon sugar. A yummo treat!
* * * * *
* * * * *
Click HERE to enter my Goodreads Book Giveaway Contest:
There is less than a week to go!!! I'm giving two copies away!
Goodreads Giveaway Contest for Diamonds for Diamond
* * * * *
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
* * * * *
