Elizabeth Maddrey's Buckeye Recipe

Elizabeth Maddrey began writing stories as soon as she could form the letters properly and has never looked back. Though her practical nature and love of math and organization steered her into computer science for college and graduate school, she has always had one or more stories in progress to occupy her free time. When she isn’t writing, Elizabeth is a voracious consumer of books and has mastered the art of reading while undertaking just about any other activity.

Her debut novel, Wisdom to Know, will be released in January 2013. She is the co-author of A is for Airstrip: A Missionary’s Jungle Adventure, a non-fiction children’s book based on the work of a Wycliffe missionary. Elizabeth lives in the suburbs of Washington D.C. with her husband and their two incredibly active little boys. Learn more about Elizabeth and her books HERE. 

Elizabeth's Newest Book:  Wisdom to Know -- Grant Us Grace Book 1

Is there sin that love can’t cover?

Lydia Brown has taken just about every wrong turn she could find. When an abortion leaves her overwhelmed by guilt, she turns to drugs to escape her pain. After a single car accident lands her in the hospital facing DUI charges, Lydia is forced to reevaluate her choices.

Kevin McGregor has been biding his time since high school when he heard God tell him that Lydia Brown was the woman he would marry. In the aftermath of Lydia’s accident, Kevin must come to grips with the truth about her secret life.
While Kevin works to convince himself and God that loving Lydia is a mistake, Lydia struggles to accept the feelings she has for Kevin, though she fears her sin may be too much for anyone to forgive.

Elizabeth's Recipe for Buckeyes (because my main character has a weakness for them)

1 1/2 C peanut butter

1 C butter, softened

6 C powdered sugar

1/2 tsp vanilla

4 C semi-sweet chocolate chips

Mix first 4 ingredients together in a large bowl (be sure it's really large to handle all the powered sugar - split it into 2 if you need to). It'll be crumbly. Roll into balls about the size of a quarter and place them on a waxed paper lined cookie sheet. Put a toothpick into each one (this'll be the handle for dipping later) and freeze for about 30 minutes (you want them to be pretty firm so they don't melt when you dip them.)

Melt the chocolate chips, stirring until smooth. Holding the toothpick, dip each peanut butter ball into the melted chocolate, leaving a small portion of the top bare so it's the "eye". Place back on the waxed paper. When all are dipped, refrigerate until the chocolate is set and you're ready to serve.