Beginning

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My writing journey has begun. The road will have some bumps and detours. I only hope that the first hill is not too high, and the journey is long.














Wednesday, August 10, 2011

Books With Cookies And Milk (19)

I, Emma Freke
Written by:  Elizabeth Atkinson

     Emma is 12 years old, almost 6 feet tall, and was given the name of Emma Freke at birth. You would think that her mother would at least have sounded out her name before actually giving it to Emma!


     Emma is out of place and invisible at school. Her mom decides to give her a thoughtful gift this year for her birthday, Home-schooling at the public library. She also receives an invitation to a Freke family reunion in Wisconsin. There she gets to meet the family of the father she never met.

     This is a fun story of a young girl how thinks she is a freak. Read how Emma desperately tries to grow into herself and whether or not she is a “freak” or even a “Freke”. I, Emma Freke is about just enjoying who you areand letting go of the past. I thoroughly enjoyed reading this story and I hope you do, too!


Thin Mint Cookie Recipe
Ingredients:

1/2 cup butter, softened at room temperature
1 cup white sugar
1 1/4 cups flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 large egg, room temperature
1/2 teaspoon mint extract
4 ounces of bittersweet chocolate, chopped
1/4 cup butter, separate from the other

Directions:

     Beat the softened butter and sugar until creamy. Add the egg, mint extract and chopped mint leaves. Sift together the flour, cocoa powder and salt together in a separate bowl. Add the dry ingredients mixture in parts, about 1/3 at a time and beating well after each addition. Divide the cookie dough in half. Lightly flour your work surface. Roll the thin mint cookie dough up from the long end into a long, tight roll about 1.5 to 2 inches in diameter. Wrap them in plastic wrap, and refrigerate overnight (or at least 5-6 hours). When you’re preparing to bake, put your rolls of thin mint cookie dough in the freezer.

     Get out your cookie sheets and preheat your oven to 350 degrees. After a half hour or so, pull out your cookie dough rolls and slice them 1/4 to 1/2 inch thick with a sharp knife. If you had trouble rolling your dough into a long roll and your cookies are a little thin, feel free to squish your disc down a bit if you like. Bake about 10 minutes minutes.

     While the cookies are cooling, melt your butter and chopped chocolate in a double boiler, stirring semi-constantly to avoid it scalding or burning. While the cookies are warm but nearing room temperature, plop them in the chocolate mixture and turn over once or twice to coat completely, then cool on a wire rack with waxed paper below it to catch the drippings, or directly on wax or parchment paper if you want.

Don't Forget The Milk!
Enjoy!

4 comments:

Lynda R Young said...

oh my gosh those mint cookies sound soooo good! I think I need to buy myself some mint extract!

Janet Johnson said...

This sounds like such a fun book! And mmmmm . . . mint cookies . . . :D

Writer Pat Newcombe said...

The story of Emma Freke sounds like it good be a really good one, Maeve. Wherever did you come up with that name?

Maeve Frazier said...

Lynda - the cookies are delicious. I have tried all of the cookie recipes I am posting with these books. I hope you get to enjoy some.

Janet. It is a fun book. Chocolate cookies with mint. Does it get any better!

Pat - I wish I was the one who came up with this very creative title! That honor goes to Elizabeth Atkinson. I was just lucky to have read her book! Thanks for stopping by! :)