I finally remembered I had one of these

The party in my latest short story, 'What Father Christmas Left' is part of the Advent 2014 collection at Dreamspinner Press collection

The link is here for the story:
http://www.dreamspinnerpress.com/store/product_info.php?products_id=5864&cPath=55_109

And here is the link for the whole collection:
http://www.dreamspinnerpress.com/store/product_info.php?products_id=5892&cPath=55_109

The party I have in it is based on the Christmas Eve party my in-laws always have. The food and drink are to die for.

And for dealing with my shameless "buy books" self promotion, here is a recipe for brownies.

I've made them several times and the recipe is never the same way twice.

I've had okay batches as opposed to stunningly yummy batches, but I work with starving college students, they'll devour sweets by the truckfull.

recipe for paleo-gluten free brownies


everything is weighed to make the switches between different flours and fats easier.
You can get a cheapish scale at many low end stores.
I have one mainly for brewing.

These brownies should be fudgy.

Original recipe was in Chocolate! Chocolate!Chocolate! p242

Favorite Fudge Brownies

2 eggs room temperature (Or sub Flax Seed)
1 teaspoon Vanilla
1/2 teaspoon salt
1/2 cup chopped

156 gram of fat (Butter, Margarine or Coconut oil)

165 gram of sugar (Granulated, Brown, or Palm Sugar)

42 grams CocoaPower (Dutch or Dark)

104 grams flour (Cut back on the fat, if using Almond or Hazelnut flour)


1) Preheat oven 325. Grease an 8x8 pan.

2) Beat eggs slightly if you are using them, blend in the sugar. Or prepare your flax seed binder and ignore the sugar for now.

3) Melt the fat in a small pan on stove or bowl in the microwave. Add the Vanilla and blend.

4) whisk together all the dry ingredients, including sugar if you are using flax seed as a binder instead of eggs. Make a hollow in the middle of the dry ingredients and pour the butter(fat)/Vanilla mixture. Stir until well blended and don't over beat.

5) Turn the mixture into the prepared baking pan. Bake from 20- 35 minutes. Shorter cooking time for the heavier flours, like almond or hazelnut. a toothpick inserted in the middle should come out clean, but not dry. Do not over bake. The brownies should be moist.

6) Cool the pan on a wire rack or other raised area. Cut the brownies into squares or narrow rectangles. Can be dusted with confectionary sugar.