Teen Author Tour – Virtual Visit from Jon McGoran – July 16


July 16, 7 pm

Montgomery County presents “One Summer One Author,” with a live virtual visit from Jon McGoran, author of the sci-fi trilogy Spliced, Splintered, and the recent release, Spiked. Registrants will receive a paperback copy of the book, Spliced, via contactless pick-up, before the event. Supplies are limited.

For students entering grades 6-12. 

Registration will close two hours before event start. You must register for this event in order to receive a Zoom link and password via email. When registering, please use the email address for which you’d like the Zoom invite and password to be sent on the day of the event. If unavailable during the live event, registrants will also receive a link to the recording, which will be available for 24 hours.

About Spliced:spliced2

In a near-future world of accelerating climate change, mass extinctions, and pandemics, young people called chimeras alter themselves with splices of animal DNA. But when a politically ambitious tech billionaire makes them a wedge issue and sparks a backlash of hatred and oppression and a campaign to label them nonpersons, the chimeras fight back and discover a hidden agenda more hateful and horrific than anything they could have imagined.

Summer Learning participants:

Reading Spliced, attending the virtual author visit, and making the recipe below or creating your own spliced recipe completes the Sci-Fi badge in Beanstack and earns 3 raffles tickets. Don’t forget to check these off!

“Splice” Your Food

Want to make yourself a spliced snack to enjoy during this event? Splice your food by combining two recipes and seeing how it turns out. Or bake up some Brookies (Brownie and cookie bars) with the recipe below.

Brownie Batter:
  • 1 stick (1/2 cup) unsalted butter
  • 4 oz bittersweet chocolate, roughly chopped 
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup all-purpose flour, spooned into measuring cup and leveled off with knife

Cookie Dough:

  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for kneading
  • 1/2 cup semi-sweet chocolate chips


  1. Set the rack in the middle of the oven and preheat to 350°F. Grease a 13 x 9 x 2-inch pan with  butter or nonstick cooking spray.
  2. Make the brownie batter: Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again. Whisk in the granulated sugar, brown sugar, vanilla, and salt. Whisk in the eggs. Finally, whisk in the flour until combined. Pour the batter into the prepared pan and spread evenly with a spatula.
  3. Make the cookie dough: In the bowl of an electric mixer fitted with the paddle or beaters, beat the butter and both sugars for 3 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and egg and beat for 1 minute more. Scrape down the sides of the bowl again. Add the salt, baking powder, and baking soda and beat briefly until evenly combined. On low speed, mix in the flour. Finally, add the chocolate chips and mix until just combined.
  4. Dollop small spoonfuls of the cookie dough evenly over the brownie batter (no need to spread it out or press it down). Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the brownie edges are shiny and the cookie portion is golden brown, about 20 minutes more. Transfer the pan to a wire rack and cool completely. Using a sharp knife, cut the brookies into 2-in squares.

Servings: 24 Brookies