Jan Drexler brings a unique understanding of Amish traditions and beliefs to her writing. Her ancestors were among the first Amish, Mennonite, and Brethren immigrants to Pennsylvania in the 1700s, and their experiences are the inspiration for her stories. Jan lives in the Black Hills of South Dakota with her husband of thirty-five years, where she enjoys hiking in the Hills and spending time with their expanding family. She is the author of The Prodigal Son Returns, A Mother for His Children (winner of the 2013 TARA award), and A Home for His Family (finalist for the 2016 Inspirational Reader’s Choice Award), as well as Hannah’s Choice and Mattie’s Pledge (finalist for the 2017 Holt Medallion). Learn more about Jan HERE.Jan's Latest Book Release: Naomi's Hope
Despite growing pains in her 1846 Amish community in Indiana, Naomi Schrock has settled into a comfortable life in her parents’ home with her adopted son, Davey. Surrounded by family and friends, she tries not to think about the fact that she’s not at the top of any man’s list of potential wives. Yet when Cap Stoltzfus moves into the area and befriends Davey, Naomi finds herself caught between the plans she has made for her future and the tantalizing thought that Cap might be part of a life she never dared to hope for.
When a couple shows up claiming to be Davey’s true family, Naomi and Cap must unite to make the decision that will determine the boy’s future as well as their own. How can she relinquish him to these unknown relatives? And can God somehow bring wholeness to her heart? Buy the book HERE.
Light, fluffy, delicious and quintessentially Amish, Whoopie Pies are a family favorite. And the mini version is a hit at carry-in dinners!
Cookies: (makes about 4 dozen, you need 2 for each pie)
4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
¼ teaspoon salt
1 cup butter
2 eggs
2 teaspoons vanilla extract
1 tablespoon apple cider vinegar
1 cup, minus 1 tablespoon milk
1 cup hot water
These cookies are made like a cake. To be successful in getting the right texture, repeat the following to yourself as you’re mixing the batter: “I’m making cake, not cookies. I’m making cake, not cookies. I’m making cake, not cookies.” Preheat your oven to 350 degrees.
In a measuring cup, add milk to two teaspoons vinegar to make one cup, and let set for about five minutes to sour the milk.
Meanwhile, stir together the flour, cocoa, baking soda and salt until the mixture is uniform in color.
Next, in your mixing bowl, cream butter, sugar and vanilla together until creamy. Beat in eggs, one at a time, until the mixture is smooth. Add the flour mixture and the sour milk alternately, about ¼ of each at a time, blending well after each addition. Add the hot water and blend until smooth. You now have a thick, rich, chocolate cake batter. Drop by tablespoon full, spaced apart, onto cookie sheets. For the mini version, just make smaller cookies by using a half tablespoon of batter for each cookie and bake for less time.
Bake at 350 degrees for about 8 minutes, or until the top of the cookie springs back when lightly touched. Cool for 5 minutes before removing them to wire racks to cool. After the cookies are completely cool, it’s time to make the filling!
Filling:
3 tablespoons all-purpose flour
1 cup milk
¾ cup butter
1 ½ cups powdered confectioners sugar
2 teaspoons vanilla extract
Whisk the flour into the one cup milk. Heat in a saucepan over medium high heat, stirring constantly, for about 5 minutes, or until thickened. Pour into a bowl and let cool to room temperature, stirring occasionally.
Meanwhile, soften the butter to room temperature. Cream together the butter, sugar and vanilla. Add the cooled milk mixture and beat for 7 minutes, or until fluffy. To assemble your Whoopie Pies, spread a couple tablespoons of filling on the bottom of one cookie, then set another cookie on top.
