Now We Rise Blog Tour

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Children of Bone and Blood comes out on today (6th March 2018).

This book has been one of my favourite books so far this year, and I can already tell in will make my list of favourite books 2018. My advise it to believe the hype.

Here is the Book Blurb from the Author Tomi Adeyemi website:





Zélie Adebola remembers when the soil of Orïsha hummed with magic. Burners ignited flames, Tiders beckoned waves, and Zélie’s Reaper mother summoned forth souls.

But everything changed the night magic disappeared. Under the orders of a ruthless king, maji were killed, leaving Zélie without a mother and her people without hope.

Now Zélie has one chance to bring back magic and strike against the monarchy. With the help of a rogue princess, Zélie must outwit and outrun the crown prince, who is hell-bent on eradicating magic for good. 

Danger lurks in Orïsha, where snow leoponaires prowl and vengeful spirits wait in the waters. Yet the greatest danger may be Zélie herself as she struggles to control her powers—and her growing feelings for an enemy.

You can find my review on Children of Blood and Bone HERE.

Children of Blood and Bone has several different clans, each clan has a different of power gifted to them. I am in the Welder (my twin was surprised I wasn’t a Lighter haha). You can find out what clan you belong too below.

COBB Quiz UK.jpg

This Blog tour is a little different and I’ve decided to share a recipe.

The recipe is Chocolate Brownie with Salted Caramel. The lead character in the book Zélie Adebola loves the sea, and we are told her soul smells like it too. When I read that all I could think of was anything salted. Currently I am obsessed with salted Caramel and brownies are amazing reading snack so I decided to put them together. You can either add the caramel to the brownie mix or keep it as a sauce, your choice.



180g Dark Chocolate (Darker the chocolate the more biter to taste, so I suggest anything under 85% cocoa)

200g soft light brown sugar.

125g butter

3 large eggs (whisked together)

50g plain flour

50g Cocoa powder

1/4 tsp baking powder.

Salted Caramel Sauces

175g soft light brown sugar

300ml double cream

50g butter

1 tsp salt.

To make the Salted Caramel Sauce

  • In a sauce pan add the cream, sugar, butter and salt and cook over a low heat.
  • Stir until the sugar has dissolved, once the sugar has dissolved turn the heat up and let it bubble for 2-3 minutes until golden and syrupy. Leave to cool for 10 minutes before adding to the brownie mixture. Or you can gently reheat the mixture when you are ready to serve. This sauces can be kept chilled up to 3 days.

To make the Brownies

  • Preheat you oven to 180 degrees.
  • In a pan (no stick if possible) add the butter, brown sugar and chocolate together and cook over a medium heat, stir frequently (I turn the heat off just before everything has melted/ dissolved and let the residual heat finish it off.)
  • Take the pan off the heat, add the eggs and fold them into the chocolate batter.
  • Add the plain flour, cocoa powder and baking powder together.
  • Slowly fold the flour cocoa mix into the batter, until everything has come together. (I find if I add the flour to quickly it tends to go everywhere but the pan 🙈)
  • In a cake tin (either butter the tin or use baking parchment as it makes it easier to get it out) add half the batter mix and spread it so it fills the edges of the tins.  If you want to add the caramel add it now so it a nice surprise in the middle of the brownie. Once the cameral is covering all of the brownie base, add the rest of the brownie batter.
  • Place the brownie into the over for 20 minutes. Oven times may vary, what I look for is for the top of the brownie to be cooked and when I place my knife in the middle it only has a little bit of batter on it. I always get it out a little early as the residual heat will finish cooking the brownies without you over cooking them.

Hope you enjoy.

I got a new baking tin as I wanted to make the brownies in the shape of a bone, sadly it doesn’t look much like a bone, and as it was a metal tin my brownies came out a little darker than normal. (luckily it still tastes lush.)


Thanks for reading

Gem x


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