Wednesday, December 30, 2020

The paperback is how much!?!?!

I was checking my books at Amazon the other day, updating some of the information, when something jumped out at me. The cost of a paperback of COOKIE THERAPY was $2,000+ That's not right! When I first opened the link to the selling page, the OEM price wasn't even listed. It only showed me the crazy, expensive options. 

The paperback sells for $9.99

What the heck? So I glanced at a couple other books. $809?? Again I say, What the heck?


Now, I know this information is wrong, but I also know that Amazon frequently shows after-market products. As an author, it's terrifying to think that someone looking for a paperback of one of my books thinks they have to pay a thousand dollars for one. It's hard enough to reach an audience when you're competitively priced. When these gougers show up on a search page, I want to ask Amazon how they think that's a good way to sell product.




So, public service announcement. Please know that for those of my books that are available in paperback, they are all under $15. If you can't find them, drop me a line. You can also buy them directly from me by filling out this form.

And as the Bartles & James guys used to say, thank you for your support.

Wednesday, December 23, 2020

My Christmas gift to you. The Q-TIP principle

We're living in difficult times when, some days, hope and happiness can be a struggle. On those days, I'm reminded of one of the most helpful seminars I took during my working career, the Q-TIP principle. Q-TIP stands for Quit Taking It Personally.



There are so many examples of this that I can share, beginning with a coworker who thought everything that happened somehow revolved around her. Instead of celebrating someone else's successes, she could only see how she'd been slighted as a result, which was never the case. She took EVERYTHING personally.

Years ago, I was asked to videotape "insights" at a family reunion. I'm an introvert by nature, even at a family reunion. I'm a "one-on-one" type of person, so approaching everyone, even family, wasn't necessarily inside my comfort zone, but hey, it was family. So I did. At the end of the day, I said something along the lines of "I think I got everyone." I hadn't. What I should have said, maybe, was "did I get everyone?" The one person I missed was one of the people I've always been closest to. That person was offended. I wasn't keeping a tally of the 50 or so people I'd been circulating among, and that one person thought I'd intentionally overlooked them. Rather than saying, "Hey, you missed me," that person said "I'd like to say something," and proceeded to add not one taped comment, but two (and maybe three, I don't remember now--I was mortified by what they said. On tape). I didn't know how to respond. How could that person think I'd intentionally overlooked them? Our relationship hasn't been the same since. I feel bad about that, and I don't know how to fix it. It wasn't intentional, it wasn't personal, and yet that person had taken it as such.

I make mistakes.

I sent out a Christmas letter and apparently missed stuffing one of the envelopes. Got a call from my sister-in-law who asked how come her sister got a letter and she didn't. Heck if I know! But the point here is she asked about it rather than choosing to be offended that she'd been overlooked. I MEANT to send her a letter, but obviously I goofed. I hate it when that happens! She DIDN'T take it personally (for which I am grateful).

I recently got some good news, but in this day of COVID, I was momentarily taken aback about how it was presented. I'm not one to speak up, so I "suffered in silence" and reminded myself this wasn't about me. I talked to someone else who had been present at the time and took the most round about way I could to ask if this wasn't "odd." The interpretation from that person helped me put things in perspective, along with the Q-TIP principle. With an "outside" view of what happened, I stopped taking it personally. I can rejoin the celebration.

We have a lot of things to fret about in the world these days without adding hurt feelings to the mix, feelings that most likely weren't intentionally trod upon. Sometimes people are having a bad day and they lash out - it has nothing to do with you, but with their bad day. As my mother once told me, sometimes people don't react the way you want them to or expect them to. Sometimes people make mistakes (*raises hand*). All right, sometimes it is intentional, so the question you need to ask yourself is "why would they intentionally do that?" If the answer is, "I don't know," then chances are good that whatever happened wasn't meant to offend.

We could go deep into the psychology of all of this, the triggers and catalysts and all of that, but at the end of the day, our response is what matters. In a world where some people are only seeing how everything affects them (WEAR A MASK), my advice is to remember the Q-TIP principle. Quit taking it personally. We're all in this life together, and if we have some empathy for what other people are going through, we stand a better chance of holding onto hope and happiness.

Wednesday, December 16, 2020

Ho Ho Ho: Another Holiday Recipe

My Christmas present for you today.

I took French classes, starting in high school. That included French Christmas carols and French recipes. Among my favorites was one for a Bûche de Noël. I loved baking, a skill handed down from my mother, and she was always game for a new recipe.

A bûche is pretty on the table and decadent to eat. I decorated mine with gumdrop leaves and berries (some people use cranberries and mint leaves) and meringue mushrooms. So, if you need a project and want something delicious to eat, here's my recipe for you today.

What's your favorite food "centerpiece?"

Bûche de Noël (Yule Log Cake)

THE CAKE

Cooking spray
5 large eggs, separated, at room temperature
1/4 c. unsweetened cocoa powder
2/3 c. granulated sugar, divided
1 teaspoon vanilla
Powdered sugar or unsweetened cocoa to roll the cake

creamy rum FILLING
1/4 c. heavy cream
1/2 c. sugar
3 tbsp. cornstarch
1 cup milk
2 egg yoks, slightly beaten
2 tbsp. rum
RICH FUDGE FROSTING
1 package semi-sweet chocolate chips (6 ounces)
1/4 cup water
3 tbsp. light corn syrup
2 tbsp. corn oil margarine 
GARNISH OPTIONS

Chocolate curls

Cranberries

Small rosemary sprigs

Meringue mushrooms

G

umdrops 
Mint leaves
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
DIRECTIONS
  1. Preheat oven to 375°. Line a jelly roll pan with parchment or waxed paper and grease with cooking spray. 
  2. In a large mixing bowl, beat eggs whites at high speed until soft peaks forms. Beating constantly, add 4 tablespoons of the sugar, 1 tablespoon at a time, until stiff peaks form. 
  3. In small mixing bowl, beat egg yolks at high speed until well mixed. Gradually add remaining sugar, 1 tablespoon at a time. Beat about 4 minutes or until thick and light in color. With mixer at low speed beat in cocoa and vanilla until well mixed. Gently fold cocoa mixture into egg whites until well blended. Spread evenly in prepared pan and bake for 15 minutes or until cake springs back lightly when touched.
  4. Immediately turn cake out onto cloth dusted with confectioners' sugar or unsweetened cocoa. Remove parchment or waxed paper. Roll cake from short side in cloth. Cool on wire rack.
  5. Make filling: In a 1 quart saucepan, stir together sugar and corn starch. Gradually stir in milk until smooth. Stir in egg yolks. Stirring constantly, bring to a boil over medium-low heat. Boil 1 minute. Remove from heat. Stir in rum until well blended. Turn into medium bowl. Cover with waxed paper or plastic wrap. Cool slightly (no longer than 1 hour). Gently fold in whipped cream. 
  1. Make frosting: In top of a double boiler over simmering water, stir together chocolate chips, water, corn syrup and margarine. Stirring constantly, cook about 5 minutes or until melted and mixture is smooth. Remove from heat. Fill bottom of double boiler with ice. With wooden spoon, beat chocolate mixture over ice for about 5 minutes or until mixture is spreadable consistency. Remove from ice.
  1. Diagonally slice about a 1-1/2 inch portion off each end of the cake. Reserve about 1/3 cup frosting for the cut portions and spread cake with remaining frosting. Using a fork, make ridges in cake to resemble bark. Place reserved pieces of cake against frosted log to resemble knots. Frost knots with reserved frosting and chill.
Meringue Mushrooms
3/4 cup sugar 
1/2 cup light corn syrup
4 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 tsp. vanilla
Unsweetened cocoa
1 square (1 ounce) semi-sweet chocolate
  1. Line 3 baking sheets with parchment or brown paper. In small saucepan, bring sugar and corn syrup to a boil, stirring constantly. Boil 1 minute. In large mixing bowl, beat egg whites at high speak until soft peaks form. Add cream of tartar and salt. Continue beating until stiff peaks form. Still in vanilla. Beating constantly, pour in hot syrup in a thin steady stream. Continue beating until mixture becomes stiff and glossy.
  2. To form mushroom stems, fit a large pastry bag with 1/2 inch plain, round tip. Fill with 1/3 of meringue mixture. Holding pastry bag vertically over baking sheet, push out meringue slowly while raising the bag straight up. Form stems about 1 inch high, with base slightly wider. Cut the meringue away from the tube with a small knife. To form mushroom caps, fill pastry bag with remaining 2/3 meringue. Press out rounds. 1 inch apart on sheet, 1-1/2 inches in diameter and 3/4 inches high. Sharply twist bag to avoid leaving a peak on top. If desired, sprinkle lightly with unsweetened cocoa. Bake at 250 for 1 hour. 
  3. Turn oven off. Open door and leave meringues in over 1 hour to dry. In a small saucepan, melt chocolate. 
  4. With a small, sharp knife, make a small hole in the flat side of each meringue round. Dip stem end in melted chocolate. Insert in cap. Store mushroom in airtight container.

  5. You can find more of the French traditions I learned about in
    WHILE WE WERE SHOPPING

Wednesday, December 9, 2020

Confessions of a Cookieholic 🍪

 It’s Christmas. Cookies are as much a part of the holiday as trees and snowmen and Santa for me. After all, Santa is a cookieholic, too. Think of all the plates of cookies he gets every Christmas Eve.

As for the confession, it all started last December. When someone is taken from you so quickly, you realize how short life is. My mantra? Life is short. Eat the cookie. And with all the Christmas cookies to choose from... well, that was only the beginning. Then, 2020 hit. Who knew? 

Hi. My name is Karla, and I'm a cookieholic.

Which brings us to today. Cookie baking season. I'm back on the wagon again.

This will be the first year I don’t make several batches of cookies. In fact, one of the only years I don’t make my signature cookie, because I spent too many days of 2020 “eating the cookies.” It isn't safe to give the cookies away this year because, well, 2020. And I certainly shouldn’t eat several more batches when its just the Big Guy and me. I’ve resolved to make one batch for him (he likes pecan fingers), because it isn’t Christmas without some Christmas cookies. 

For the rest of you, I’m sharing my recipe for pinwheels, my signature cookie, with hopes they bring you some holiday cheer!

What is your favorite Christmas cookie?

And now I have to get back to writing so you have that new Hillendale book in the spring! 

Pinwheels 


Tasty, and pretty on the plate
Yield: 8 dozen

1-¾ cup flour
1-½ teaspoon baking powder
½ teaspoon salt
¾ cup butter
¾ cup sugar
1 egg yolk
½ teaspoon vanilla
3 Tablespoons milk
1 square unsweetened chocolate, melted

Combine flour, soda and salt and set aside.  Cream butter, adding sugar gradually.  Blend in egg yolks and vanilla. Add the flour mixture and the milk.

Divide dough into equal portions.  Add chocolate to one portion.  Refrigerate dough until easy to handle.

Roll each portion separately 1/8 inch thick between sheets of waxed paper so that they are the same size. If the dough is still sticky, return to refrigerator until it peels easily off the wax paper.  Remove one layer of wax paper from each portion of the dough and lay the dough on top of the other portion.  Remove the top layer of wax paper and roll the dough together. Wrap the rolled dough in the bottom layer of wax paper and refrigerate overnight.

Bake on greased cookie sheet at 375 degrees for 8 minutes.

Find more cookies at www.karlabrandenburg.com/cookies
or www.pinterest.com/klblang/cookies

Wednesday, December 2, 2020

Food Traditions - old and new

When I was writing MIST ON THE MEADOW, I tapped into my German heritage which, like Christmas traditions, has become diluted with the number of years my ancestors have spent on this side of the ocean. Traditions have to change as circumstances, and locations, change. The main character, Marissa, is a baker, and she carries forward a traditional German dish for Christmas. 

For years, my family has made cinnamon dinner rolls at the holidays. I went in search of a additional German traditions to add to my story. The result was Ofenschlupfer.  Ofenschlupfer literally means "sneaking into the oven." So if you are looking for an easy German dessert recipe, sneak this yummy treat into your oven.

Do you have any traditions that you hold onto? New traditions to accommodate the progression of time?

Prosit!

 

Recipe For Ofenschlupfer

(Apple Bread Pudding)

1-2 golden delicious apples
4 slices of bread (Can use 4 Hawaiian rolls, sliced into thirds)
2 Tbls butter
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup raisins
3 eggs, slightly beaten
1/3 cup granulated sugar
1 tsp vanilla
dash of salt
2-1/2 cups milk, scalded

Heat oven to 350 F. Toast bread slices lightly. Spread slices with butter (margarine).   Peel apples, cut in fine slices and toss with brown sugar and cinnamon. Arrange bread slices buttered side up in a 1-1/2 quart buttered casserole dish.  Top with apple mixture and raisins.  Mix eggs, sugar, vanilla and salt. Slowly stir in milk.  Pour over bread. 

Place casserole dish into a square pan, 9x9x2, on oven rack. Pour very hot water (1 inch deep) into square pan. Bake until knife inserted halfway between center and edge comes out clean, 65-70 minutes. Remove casserole dish from pan of hot water.  Serve warm or cool  6-8 servings.

Enjoy this easy bread pudding recipe on its own or with a thick creamy vanilla sauce.