Traditionally, I hate this month. Christmas is over, it’s usually cold and snowy with bad driving conditions here in Central Oregon, plus, because of those pesky New Year’s resolutions, I’m usually eating carrots and vegetable soup while staring out the window, watching the snow pile up, when I’d rather be drinking a cup of salted caramel hot chocolate with whipped cream.
Well, okay, maybe I’m exaggerating a little bit (especially about the vegetable soup part – I haven’t quite gotten started on my New Year’s diet resolution yet!) But so far, this January has proven to be beautiful here in the high desert. The ten day forecast has every day in the mid-50s. There’s only been one snow storm, and most of it melted a day later. All and all, things have been rolling along great.
Plus, I’ve been able to really focus on my writing, which doesn’t always happen in sluggish January. I’m currently working on a new book that I’m very excited about. It’s not a book in the Christmas River series, but it’s still a cozy and has all the fixings that a good cozy should. I’m challenging myself to get it published in February, so stay tuned for more updates! You can sign up for my email list here to get the most up-to-date information about my future books. Also, I'm trying to do better with keeping up on my twitter accounts, and have recently started up a Facebook page, so please follow me @msmegmuldoon or on Facebook for all the latest.
In the meantime, here’s a pie recipe that’s perfect for ruining your New Year’s resolution diet. It’s Cinnamon’s Lemon Gingersnap pie, which she often makes at her shop in Christmas River. Creamy, rich and bursting with ginger and lemon flavor, this is the perfect thing to brighten up your January!
(This can easily be made gluten-free as well. Just substitute gluten-free gingersnap cookies instead)
For the crust:
1 ½ cups of finely ground gingersnap cookies
¼ cup sugar
6 tbs of melted, unsalted butter
A dash of salt
A dash of cinnamon
Combine ground cookies and sugar together. Add cooled melted better, and stir until combined. Press mixture into four mini-tart pans, or one large tart pan. Pre-bake tart shells in a 350 degree oven for 7 to 10 minutes (once the house starts smelling like gingersnaps, they’re ready to come out.)
For the filling:
One 14-ounce can of sweetened condensed milk
4 large egg yolks
¾ cup of freshly squeezed lemon juice (more if you want a real bite to the pie)
3 tsp grated lemon zest
Combine all ingredients together in a bowl. Pour into pre-baked tart shells, and bake at 325 for 12 to 15 minutes for mini-tart pans, or for 15 to 17 minutes for a large tart, until the middle no longer jiggles.
Refrigerate and serve with freshly whipped cream. Enjoy, and don’t for one second feel guilty! As Cinnamon would tell you, everyone deserves a nice slice of pie now and then J