April showers (aka record flooding) have definitely brought some May flowers to these parts.
May also brings my birthday and Mother's Day. If you're new to this newsletter, you might not know that I have a few May traditions.
First, I donate a tenth of my profits to the Huntsman Cancer Institute where my mom was treated for her brain tumor many moons ago. So if you want to buy my stuff, I will give some of that profit to a good cause!
Second, I put Hugging Death: Essays on Motherhood and Saying Goodbye up for free. This year, it will be free from May 9th to 13th.
Speaking of free...
I'm also participating in the Free Clean Romance promotion. From Asphalt will be for sale. You can find all the books HERE. Or the small town romances HERE.
As a reminder, my first in series are all free for the foreseeable future. That's Grey Stone, The Determiner, and From Ashes.
{Remember my goal about getting my books into more hands, even if it meant making things stupid cheap. Still my goal. If you have a few bucks to drop on my books, I appreciate that so so so much. But if not, please read and tell your friends.
Gluten-free Brownies (with almond flour)
1 C almond flour
3/4 C sugar
1/3 C cocoa powder
2 eggs
3 Tbsp melted coconut oil (or butter)
1 tsp vanilla
1/2 tsp baking soda
1/4 tsp sal
1/2-1 C chocolate chips
Preheat oven to 350.
Line an 8x8 inch pan with parchment (makes your life sooo much easier).
Mix the ingredients (yes--it's that easy. Just throw those suckers in and mix them up real nice).
Spread into pan.
Bake until the center doesn't jiggle (at least not too much), 20-25 minutes (I usually head toward the lower side of that).
Let brownies cool, though they're good warm as well.
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