Mighty Pleased to Announce…

the availability of my book The Wild & Weedy Apothecary.
This is a very exciting moment for me, and I hope you will run, dash, sprint to your nearest bookstore and order yourself up a copy. I hope you like it, as I am enjoying it myself, to tell the truth!
To celebrate this arrival, here is a recipe from the chapter “J is for Java – Cookies with Caffeine”. I brought a version of it to our full moon circle last friday. I recommend using a medium-roast coffee for this recipe rather than a dark French or espresso roast, although you still want the coffee to be powdery fine in grind.

Coffee Nut Bars with Chocolate Chips
1/2 cup (1 stick) butter, softened
3/4 cuo brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup flour, preferrably whole wheat pastry flour
1 tablespoon fresh ground coffee, powdery fine grind
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pecans
1 cup semi-sweet chocolate chips
Cream butter and sugar thoroughly. Add egg and vanilla, blending well. In a separate bowl, stir the flour, coffee, baking soda, and salt together, and add to butter mixture, mixing until all in incorporated. Add pecans and chocolate chips (try using white chocolate chips for variety). Spread batter into a greased 8 by 8-inch square baking pan. Bake at 350 degrees for about 35 minutes, do not overbake. Cool and cut into squares. Makes 1 pan.
I made the mistake of mixing the brown sugar with the dry ingredients instead of the butter – do as I say not as I do! It still turned out okay, I just made sure the butter was really soft. Such concerns!

Thank you for reading my book. I hope you like it!

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