We'll Muddle Through Somehow

I'm not really tuned in to the Happy Holidays wavelength this year. My life got turned upside down and I'm still struggling with the fallout. But it's my turn to post for the R8, so I'm going to give you a few  songs that make me smile no matter what I'm struggling with, a recipe that might get you through the office cookie exchange (fingers crossed!), and last but NOT least, a chance to win a copy of MacKenzie Lucas' debut novella!

To Have and To Hold is the first story in the Derkesthai Mage series. Is that a great cover or what? And the story is sexy and hits that emotional chord that I just love. Plus, did I mention, DRAGONS?!? Yeah. So leave a comment (and contact info) and at the end of the week I'll give the lucky winner the ebook of To Have and To Hold.

Okay. Lets start with some music to make you smile. I know I need it! So here's a link to Misty Mountain Wonderland, a genius melding of Winter Wonderland with Led Zeppelin's Misty Mountain Hop, by Fleming and John.

And if that doesn't work, here's South Park's version of O Holy Night. Actually, I might be the only one who finds that one so funny . . . but I'm linking it anyway because I read somewhere that it's important, this time of year, to do things just for YOU, too.

Or in this case, just for me. LOL.

And now that you're smiling--I hope!--here's the recipe I'm bringing to the office cookie exchange. If anyone out there can explain why I signed up for this thing, 4 weeks into Weight Watchers, please tell me in the comments because I can't for the life of me figure it out . . .

Blurry but delicious!

Anyway, I'm sure this recipe was on the bag of Nestle's chocolate chips at one time, but my mother got it from her sister-in-law (who my father--the annoying little brother--called Granny Annie), so we've always called them:

Granny Annie's Seafoam Chocolate Chip Bars

1/2 cup soft butter or margarine
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 egg yolks (reserve whites)
1 teaspoon vanilla extract

Dry ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1 12 oz bag of semisweet chocolate chips

Topping:
2 egg whites
1 cup brown sugar, packed

Preheat oven to 350 degrees.

Grease a 9 x 13 baking pan.

First, sift together the dry ingredients and set the bowl aside.

Next, in large bowl, cream together butter, granulated sugar and brown sugar. Beat in egg yolks and vanilla extract. Gradually add the dry ingredients to the creamed mixture and blend together. Gently press dough into greased baking pan.

Sprinkle the bag of chocolate chips evenly over the pastry and press down lightly.

For the topping, in a medium bowl, beat the two egg whites until soft peaks form. (Tip: let the egg whites warm to room temperature first.) Gradually beat in brown sugar and blend until stiff. Spread evenly over the pastry and chocolate chips.

Bake for 30 to 35 minutes. Topping should be light brown.

Remove pan to wire rack to cool.

Cut in squares when almost cool. Freezes very well. Tastes divine!

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And finally, as a performer at the concert I attended last night reminded us, sometimes, for some people, the best holiday song is a melancholy one. So I leave you with Judy Garland.

And the hopes that next year, all our troubles will be miles away.

Happy Holidays!
Evie

p.s. Don't forget to comment for a chance to win To Have and To Hold!