About Me

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Hi I'm Laura Hickman. Writer, sewist, artist, baker, fairytalemaker.  When I'm not writing a delicious fantasy with my NYT bestselling co-author and husband, Tracy Hickman, I'm up to my elbows creating with yarn, cloth, or paint.   Join me here as I share my household tips, fun recipes and creations.  Including my invention; the Baking Outside the Box Dessert Mix Method.

Update March 2015:

Well it's been 4 years since I first started this blog and everything changes over time.  I still adore dessert and the BOTB mix method recipes as well as my crafty projects which are still available and of course I will occasionally post more about them.

I have a new focus: 

I'm on a health quest! 🙂

I'll be posting and sharing healthy recipes (mostly low carb) that I'm making along the way. I believe getting healthy should never feel like a punishment. It should taste and feel good and have real results. I want to feel better, move more and enjoy the journey.
That's my goal. I hope you'll join me as I take this path to better health. --Laura

P.S.  If you would like to know more about my books and writing career; click here.

Access my media kit here.

7 thoughts on “About Me

  1. Hi,
    Just to clarify , carbohydrate sources of energy are either sugars, fiber or starches so when you say to subtract the fiber and cookies are 2 carbs that’s not accurate . When you subtract fiber and sugars from total carbs you are left with total grams of STARCH in the product not Carbs as you wrote .
    Thanks

    • Thanks Rebecca. To be clear, I do that because Atkins allows you to subtract the fiber from your daily total carbs. These are often referred to as ‘net carbs’.

  2. Chris Collins says:

    Hey Laura… The universe truly is the strange and mysterious construct. Here I am reading dragons of autumn twilight for what just may be the 100th time, and telling my fiancé about this new low-carb chicken tender recipe that I found on baking outside the box, and we’re on our way to get some ingredients for it. By pure happenstance, I click the about me section and find out who you are.

    Mind = blown.

    Thank you for your role in creating Krynn and all of its amazing stories…

    • Chris, Thank you so much for your note. So glad you enjoy Dragonlance! BOTB is one of the ways I get to exspress two of my interests; cooking and writing. (OK, maybe three, because eating good food definitely is an interest!). Thanks again!

  3. Hi Laura, I made your low carb Salted Caramel Almond Brittle and it was delicious. I plan on making it again this week. I do have a question though. After it cooled it was a little gritty. I am thinking it’s from the Swerve. Is there any way to eliminate the grittiness? It also was not as crunchy a real brittle. But all and all delicious. Thanks, Teresa

    • I haven’t tried it yet, but I’ve been thinking about making it with the powdered version of Swerve to reduce the granulated texture. A tip I’ve read about candy making is to not scrape out the pan or the sugar may re-granulate and the candy may be gritty. I don’t know if this holds true of Swerve, but it’s worth a try.

  4. Hi Laura!

    I found your blog via Pinterest, and I wanted to reach out and let you know that I’m sharing your recipe link for your low carb salted caramel almond brittle in a post on my own blog scheduled for this coming Thursday, December 10th.

    I blog about the pursuit of passion, and I wholly believe a healthy lifestyle is necessary to live our most passionate life.

    You can view the post here on Thursday: http://catskinner.club/sugar-free-holiday-treats

    Thanks again for the awesome work you’re doing! My family wouldn’t have survived the switch to Keto living without awesome recipes like yours.

    Warm Regards and Happy Holidays!

    Cat Skinner

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