Handbags, Books...Whatever

Handbags, Books...Whatever is the website of Vicki Batman, sassy writer of sexy and funny fiction. Handbag lover. Avid Jazzerciser. Mah jong player. Yoga practioner. Movie fan. Book devourer.Choc-aholic. Best Mom ever. And adores Handsome.


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Thursday, December 15, 2016

Recipe and Book w #author Nancy Lee Badger and Highland #boxedset #MFRWorg #Rssosisters #Scottishbooks



Recipe and Book with
Nancy Lee Badger...


loves chocolate-chip shortbread, wool plaids wrapped around the trim waist of a Scottish Highlander, the clang of broadswords, and the sound of bagpipes in the air. After growing up in Huntington, New York, and raising two handsome sons in New Hampshire, Nancy moved to North Carolina where she writes full-time. Nancy is a member of Romance Writers of America, Heart of Carolina Romance Writers, Fantasy-Futuristic & Paranormal Romance Writers, Triangle Association of Freelancers, and the Celtic Heart Romance Writers. Nancy and her family volunteer each fall at the New Hampshire Highland Games surrounded by…kilts! 



Happy holidays! While thinking of what to share with readers, here, I have decided to post one of my favorite recipes. Chocolate-Chip Scottish Shortbread is a modern variation on a historical sweetbread commonly found in the Highlands, lowlands, and islands that make up Scotland. Shortbread required only a few ingredients, cooked quickly, and traveled well. I mention Scottish shortbread in most of my Scottish-themed romance novels, and since my boxed set Highland Games Through Time was released on December 5th, sharing it today is timely.



Ingredients: 1 cup butter, softened * 1 cup sugar * 2 teaspoons vanilla * 1/2 teaspoon salt * 1 cup semi-sweet chocolate chips



Directions: Preheat oven to 375 degrees F. Beat sugar and butter together. When light and fluffy, add vanilla and salt. Slowly add flour, and mix well. Gently fold in the chips. Divide dough in half. Press into two shortbread molds OR two 8” or 9” round cake pans OR spring-form pans. Bake about 18 minutes or when the edges are golden and the middle looks fairly solid.  Do not overcook! Score each shortbread round into 8 wedges, without cutting all the way through. Leave in pans and cool on rack 10 minutes. Invert carefully onto racks. When cooled completely, break into wedges. Share!



Nancy Lee Badger has used her love of all things Scottish, as well as years as a volunteer at a Scottish festival, to bring her readers this four-book boxed set. The set includes three full-length time travel novels as well as her award-winning novella, Dragon in the Mist. Three Scottish time travel romance stories and an award-winning novella combine to give you nearly 900 pages of love, battles, and intrigue.


Find Highland Games Through Time ebook for 99 cents at: Amazon
 
Connect with Nancy Lee Badger via:  Where Happy Ever After Takes the Road Less Traveled 


Nancy, are you of Scottish ancestry?

10 comments:

NLB said...

Vicki, thanks for having me today. Your question is one I get all the time, and I answer "My children are of Scottish descent." Since both branches of our family tree have ancestors that arrived in America back in the 1600's, I consider myself a 'mutt', a true American.

Mickey said...

I will definitely make that receipe for our church's annual Blessing of the Kilts. Congratulations on the publishing of your latest set of books.

vicki batman said...

Hi, Nancy! Lovely to have you. I have never asked that question before about being Scottish as so many historical authors write about other places and aren't necessarily from there, but there was something about yours that made me wonder. And the shortbread looks delicious. Shall I send my address? LOL

Welcome, Mickey!

NLB said...

Sorry, Vicki, but I have enough holiday baking to do! Luckily, you can buy imported Scottish shortbread cookies at most grocery stores. Buy them, place them on a pretty plate, and you will be a hit!

vicki batman said...

Well, rats, Nancy. I'll go look, but know it won't be the same.

Joanne Guidoccio said...

Hi Nancy, Thanks for sharing an "easy" recipe. Best of luck with your books.:)

Angela Adams said...

Thanks for the recipe. I'm always ready to try a new treat! Happy Holidays!!

Melissa Keir said...

Sounds yummy! I can't wait to try it! All the best with your release. It looks amazing!

Pat Brown said...

You forgot to mention how much flour to use. PS I love shortbread, it's so decadent.

NLB said...

Thank you for everyone's nice words. I wish all of you Happy Holidays!

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