Thanks to all who entered and helped me celebrate!
Last week was a blast, promoting the release of Austen in Austin, Vol I. I was on five blogs, met a lot of new e-friends, hosted a giveaway and a quarter of the author giveaway, and read a few reviews of the book. Too. Much. Fun. I could get used to this!
But it's time to come back to earth. Good thing, as I'm under a deadline. I have three contracted novellas to write quickly.
So today I'm going to make a delicious, wintery drink to celebrate, and I thought I'd share the recipe with you. I modified it from a Susan Branch recipe (she's so awesome!).
It's actually a Christmas drink, and an alcoholic one at that, but my version has no alcohol.
Heard of Hot Buttered Rum? This is a Hot Buttered Yum.
Yep, it's full of butter and sugar. Nope, that's no health food. Which is why I'm drinking a cup to celebrate.
Hot Buttered Yum:
- 1/2 lb butter (not margarine), softened
- 1 whole pound of brown sugar
- 1/2 t. vanilla
- 1 1/2 t. cinnamon
- 1/4 t. pumpkin pie spice -or- nutmeg
Cream together. Store in refrigerator up to 2-3 weeks. When you want a drink, add a tablespoon of the mix to a mug and add 6 oz boiling water. (If you were adding rum, you'd add an ounce.)