To Best the Boys(79)
Father’s House, The Rise, and my lovely Sarah Kathleen Photography.
Lee Hough. Amanda, Bex, Jodi, Paul, Allison, Kristen, Julee, and the rest of the Thomas Nelson team.
My Mad Hatter street team. Let’s be wild together. ?
Every bookstagrammer, blogger, interviewer, reviewer, and book clubber who has read, photographed, or shouted up my books. (Even if you threw them across the room first due to #cliffhangers. Sorry about those. Kind of.)
My readers. You are my people. And you are more than I deserve.
Jesus. Because you are all this heart exists for.
~m
A RECIPE FOR LABYRINTH CAKES
INGREDIENTS:
Cakes: ? cup butter
4 ounces white baking chocolate 1 cup powdered sugar 2 eggs plus 2 egg yolks 6 tablespoons flour
1 teaspoon grated orange peel
? teaspoon cardamom ? teaspoon cinnamon Easy caramel sauce:
1 cup brown sugar
? cup butter
? cup heavy cream
1 teaspoon vanilla
DIRECTIONS:
Preheat oven to 425 degrees. Lightly butter 6 muffin cups and set aside. In a small saucepan (or in the microwave), melt the butter and white chocolate over low heat, stirring regularly until smooth. Remove from heat and stir in the powdered sugar, then add in the eggs and egg yolks and whisk. Blend in the flour, orange peel, cardamom, and cinnamon. Ladle the mixture evenly into the greased cups and bake for 10 to 13 minutes, until puffy and lightly browned.
While the cakes bake, prepare the caramel sauce by combining the sugar, butter, and heavy cream in a small saucepan over medium heat and stirring continuously. Once the sauce is melted and begins to bubble around the edges, stir for 4 minutes more, then remove from the heat and blend in the vanilla. Set aside.
Remove the cakes from the oven and allow to cool 3 minutes before inverting them onto parchment. While still hot, flip the cakes right side up and generously spoon the caramel over them. Sprinkle the tops with orange peel if desired. Allow the cakes to cool, then grab one, your copy of To Best the Boys, and a friend to share them with—and enjoy!