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The chocolate chips are hiding like little sneak thieves. |
To my mind, good short
stories are jewels. They’re small, intense, and brilliant. That makes the new
anthology from the Guppy Chapter of Sisters in Crime, Gone Fishin’: Crime
Takes a Holiday, a cache of glittering gems. This is the eighth Guppy
anthology, to date, and I think it’s the best. The bloggers of Writers Who Kill
are well-represented in the volume. James M. Jackson is the editor, Connie
Berry wrote the introduction, Mary Dutta, Margaret S. Hamilton, and KM Rockwood
each have a story in the book, and Grace Topping coordinated the whole shebang—she
herded writers to get their stories in on time, lined up judges made sure they
turned in their results on time, edited, etc. (that “etc.” covers a LOT more
work). In all, there are twenty-three stories, and they offer a wide variety of
crime fiction for your reading pleasure.
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Just as Gone
Fishin’ has something for everyone, so does Chocolate Chip Snickerdoodle
Cake. For cookie-lovers it has the familiar taste of the classic cookie the
recipe is based on. For cake-lovers it has a lovely, moist texture. For those
who like surprises a sneaky crunch of sugary cinnamon covers the top and bottom
(and the sides if you’re lucky enough to score a corner or edge piece). And, of
course, there’s chocolate. A slice of Chocolate Chip Snickerdoodle Cake is perfect
for dessert or with a cup of tea or coffee while you’re reading Gone Fishin’. You’ll find buy links at the bottom of this
post to catch your own copy.
Chocolate
Chip Snickerdoodle Cake
(Adapted from the
King Arthur Baking Company which adapted it from Snacking Bakes by
Yasameen Arefi-Afshar.)
Ingredients
3/4 cup plus 2
tablespoons sugar, divided
1 teaspoon cinnamon
2 eggs
3/4 cup sour cream
1/2 cup vegetable
oil
1/2 teaspoon salt
1 1/2 teaspoons
baking powder
1/2 teaspoon baking
soda
1 3/4 cups plus 2
tablespoons all-purpose flour
1/2 cup chocolate
chips (or more. Next time I’ll use more.)
Directions
Preheat oven to 350
F with rack in center. Grease 8-inch square pan then line with 2 pieces of
parchment paper, making a sling (really, you don’t want to skip this step) and
lightly grease parchment (again, you really want to do this).
In a small bowl,
combine 2 tablespoons of the sugar and the cinnamon. Sprinkle bottom and sides
of pan with about half of this mixture.
In a large bowl,
whisk remaining sugar and eggs until pale and foamy (takes only a minute). Add
sour cream, oil, and salt and whisk until mixed and smooth.
Whisk in baking
powder and baking soda (I always rub the powder and soda through a fine mesh
strainer in case of lumps – seems like there are always lumps in one or the
other). Fold in flour and chocolate chips, mixing until combined.
Pour batter into
prepared pan, smooth top, and sprinkle with remaining cinnamon sugar.
Bake 30 to 35
minutes, until puffed and golden, and a toothpick inserted in center comes out
clean (or with a bit of melted chocolate on it). Let cake cook in pan on a rack
about 15 minutes. Use the parchment paper sling to lift the cake out of the pan
and onto the rack to finish cooling before cutting.
Get your copy of Gone
Fishin’: Crime Takes a Holiday at Barnes & Noble or Amazon, or find it at an independent bookstore
through Bookshop.org.