Tag Archives: Recipes

Clothing…required. #MFRWauthor Blog challenge Week 27

This week the MFRWauthor blog prompt is THE MOST FUN YOU CAN HAVE WHILE DRESSED.

Hmmm….so many possibilities, esp. for a romance writer, (heehee).

But if I’m going to be truthful, the most fun I have while dressed is when I’m cooking.

It’s no secret I lovelovelove to cook – and eat! I even wrote a romance series about a chef and her family – all of whom cook. Many of my treasured recipes where incorporated into those stories and I have to admit, people who’ve read them have commented many times they got hungry while reading them.

Okay…for a romance writer that pun leaves a whole bunch of stuff open to the imagination, but…I digress.

I am never happier than when I am surrounded by me dearest friends and family around my huge dining room table and they are all eating a meal I’ve put together.

 

I’m usually the first person to volunteer to bring a dish to an event, and I’m always grilling people ( another shameless pun!)  on how they made something that’s a new flavor profile to me so I can replicate it, reconfigure it, and then serve it when I’ve got it perfect.

I’m not a snotty cook, either. I don’t care if something is made from scratch, half from scratch with boxed stuff added as filler, or a meal put together from those old childhood friends Hormel, Chef Boyardee Green Giant, or Heinz. I’m an equal opportunity taster and cook. Of course, I always try to redo any dish I try where I’m told that it was half scratch or store bought, just to see if I can make it without using any commercial boxed products. I think my success rate is somewhere in the 90th percentile!

Creating the perfect tastes to entertain the dearest and most loved people in my life is my idea of true, complete, happiness.

And let’s be honest here: you should never prepare food without clothes on! Think of all the sensitive places you could burn or sear or – God forbid – slice while you are cooking!!! There’s a reason cooking aprons are a necessity in my kitchen. They not only protect my clothing from grease spatters, but they are an added layer in ensuring none of that hot grease crosses to my skin! Think about that for a second…..

So…I love to cook with my clothes on. Let’s see what some of the other authors and bloggers in the challenge like to do while dressed. And I’m really hoping next week’s prompt isn’t THE MOST FUN YOU CAN HAVE NAKED! Hee hee MFRWAuthor 52 Week Blog Challenge.

And when I’m not cooking, you can find me here doing….other things than cooking!! Tweet Me//Read Me// Visit Me//Picture Me//Pin Me//Friend Me//Google+Me// Triber// Book Me

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How can I pick just one??

We’re winding down on the 52-week blog. Just a few entries left and today is such a hard one for me. I have to share a favorite recipe with you all. Just one. One recipe. I think I mentioned before I am a cookbook hoarder. Truly. I own upward of 130 cookbooks from all over the world and from all eras – case in point, I have a church-sponsored spiral bound cookbook from a Methodist church dated 1913. EVERYTHING, EVERY SINGLE RECIPE calls for whole milk, real butter, pork fat, or fresh cheese. Proof that nutritional times have changed greatly in the past 100+ years!

Any hoo…I digress.

I delved deep into my recipe card files, trolled through my holiday food prep books and came up with a family and friend favorite that’s easy, delicious, and depending on how you make it not too too too calorie-laden!

My Chocolate Trifle

I made this just last week for a holiday party and was smart enough- for once – to snap a pix.

 

Here’s the EASY recipe ( the harder one follows!)

Ingredients

1 box of any commercial brand chocolate cake

2 16 oz tubs of Cool Whip Lite

1 5 oz box of instant MyTFine Chocolate, sugar-free  pudding

Crumbled chocolate bar of your choice ( I use the Cadbury Chocolate Orange that comes out at the holidays)

Instructions

  1. Prepare and bake the cake as directed on the cake box using 2 9″ round baking tins
  2. Prepare the pudding and chill
  3. Once the cake is baked and cooled in the refrigerator for at least 2 hours, place one complete cake round into the bottom of a trifle bowl. You can either place it in one whole piece, or crumble the cake up.
  4. next, layer one tub of cool whip lite over it. Smooth it out so you get two distinct lines of color
  5. next, layer 1/2 the pudding over the cool whip. Smooth it out so you get 3 distinct lines of color.
  6. Repeat steps 3-5 with the other cake round, the other tube of cool whip and the rest of the pudding.
  7. top with crumbled chocolate bar pieces or you can shave the chocolate on top if you prefer small chunks.
  8. Cover with plastic wrap and chill for 2-4 hours.

Delish!
Now the harder recipe ( and the one I make!!!) And the reason the above picture has 3 cake rounds instead of two!

Ingredients:

a. for the Chocolate Cake:

1 1/2 sticks of unsalted butter at room temp

3/4 cup unsweetened cocoa powder

3/4 cup all purpose white flour

1/2 teaspoon baking powder

1 cup refined sugar

3 eggs

1 teaspoon vanilla extract

1/2 cup sour cream

Instructions:

1.oven goes to 350 degrees to preheat. Take 3 9 inch cake pans and grease them

2.In a bowl, mix the cocoa, flour, and baking soda together and set the bowl to the side. With a mixer, cream the sugar and the butter until soft and light. Beat in one egg at a time on low speed. Add the vanilla and mix. Then add in half the flour and cocoa mixture, then the sour cream. Finish with the remaining dry  ingredients.

3. Pour into baking pans evenly, about a 1/2 -1 inch each to make even layers.

4. bakes for 20-25 mins, or until a toothpick comes back clean when placed in the center. Oven temps vary. Check at 20 minutes and every 5 minutes until this happens.

5. cool completely.

b. For the pudding:
Use either  Packaged instant or the packaged kind you have to cook. If you use the old-fashioned kind, make sure the pudding is completely cooled and set before the layering starts.

To assemble, see the instructions as above. Cake/cool whip/pudding. Finish with a  cake layer ( like my pciture_ and top with candy.

Both the easy recipe and the from scratch one are delish!!!! To save calories, substitute skim milk for any whole asked for,  use cool whip LITE and SUGAR-free pudding made with skim milk ( not whole)

Every single time I make this whether it is for a dinner party 0f 6 or a group gathering of 10+, it is GONE. I never have left overs of this dessert. Ever.

I can’t wait to see what recipes the other authors in this blog hop have to share. I’m sure to pick up some new goodies!

 

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A good book, a fab recipe, and a great author…..

I’m so pleased to be hosting one of my favorite authors today, Joanne Guidoccio. Joanne and I share something other than just a love of cozy mysteries and romance books. We both lovelovelove to cook! And swapping recipes with this great cook/author/lady is one of my new favorite things to do.

In her new book, TOO MANY WOMEN IN THE ROOM, Gilda Greco is embroiled in the death of her new business partner in a restaurant venture. After all her guests stormed out of the restaurant, Gilda Greco took refuge in the steaming goodness of Chef  David Korba’s Avgolemeno, a Greek lemon chicken soup that warms up body and soul while releasing endorphins. Packed with protein and Vitamin C, this comforting soup is a staple in many Greek homes throughout the winter months.

But you don’t have to limit yourself to one season. Avgolemono is a great go-to dish whenever you are feeling under the weather and need a quick pick-me-upper.

Here’s a tried-and-true recipe from Joanne’s mother’s kitchen: ( you’ll want to add this to your “save” files!)

Ingredients

5 cups chicken broth

2/3 cup Italian arborio rice*

1 lemon, juiced

2 large eggs

Salt and pepper, to taste

* Feel free to substitute orzo or any small shaped pasta.

Directions

  • Pour the chicken broth into a saucepan and bring it to a boil.
  • Add the rice and cook until chewy, but soft. Italian arborio rice will take about 20 minutes.
  • Take the pan off the heat and set aside. Let it sit for five minutes. If the rice mixture is too hot, it will curdle the eggs.
  • In a separate bowl, beat the eggs until frothy and then add the lemon juice.
  • Add the rice mixture, a spoonful at a time, to the egg mixture. Stir well.
  • Season with salt and pepper.

Servings: 3-4

Note: Six more easy-to-prepare recipes are featured in Too Many Women in the Room.

Blurb

When Gilda Greco invites her closest friends to a VIP dinner, she plans to share David Korba’s signature dishes and launch their joint venture— Xenia, an innovative Greek restaurant near Sudbury, Ontario. Unknown to Gilda, David has also invited Michael Taylor, a lecherous photographer who has throughout the past three decades managed to annoy all the women in the room. One woman follows Michael to a deserted field for his midnight run and stabs him in the jugular.

Gilda’s life is awash with complications as she wrestles with a certain detective’s commitment issues and growing doubts about her risky investment in Xenia. Frustrated, Gilda launches her own investigation and uncovers decades-old secrets and resentments that have festered until they explode into an untimely death. Can Gilda outwit a killer bent on killing again?

A little about Joanne:

In 2008, Joanne took advantage of early retirement and decided to launch a second career that would tap into her creative side and utilize her well-honed organizational skills. Slowly, a writing practice emerged. Her articles and book reviews were published in newspapers, magazines, and online. When she tried her hand at fiction, she made reinvention a recurring theme in her novels and short stories. A member of Crime Writers of Canada, Sisters in Crime, and Romance Writers of America, Joanne writes paranormal romance, cozy mysteries, and inspirational literature from her home base of Guelph, Ontario.

Connect with Joanne here:Website:  // Twitter:  //Facebook: //LinkedIn: // Pinterest: //  Goodreads:

I love a good book and TOO MANY WOMEN IN THE ROOM was a goodie. Here’s my review: My review

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Filed under Author, Food lover, Foodie, Strong Women, WIld Rose Press AUthor

Cooking and Baking…the secret to happiness, one loaf at a time!

So, in my non-writing life, I love to cook and bake.  And I love to eat what I cook and bake. So much so, that I should be on that show My 600 pound life. Luckily, I’m not because, you know…exercise!

When I was dreaming about my current series WILL COOK FOR LOVE, I knew I wanted to incorporate some of the cooking and baking knowledge I’ve gleaned over the years into the books, so each book has specific recipes targeted for that story. In COOKING WITH KANDY, I added some baked goods and even made a recipe card for reader swag for Grandma Sophie’s Banana Walnut muffins. For my October 3 release, A SHOT AT LOVE, there’s a scene in the book concerning french toast, so I made another recipe card for swag for that.  To make sure the recipes hold up for the reader, I made a batch of Challah french toast this past weekend to ensure it did.

On Thursday, I made the bread. These are pictures I took to document the bread baking cycle. Start with the dough, cover it and let it rise for three hours until it doubles:

           

Then, divide the dough in half, slice into 6 ropes and braid it to make 2 loaves. Let it sit for another hour.

    

Cover with an egg wash, and bake:

    

Now I had my bread for the french toast, but I had to let it get a little stale. 2-3 day old fresh bread gone stale  is best for french toast. Sunday morning I made the actual breakfast.

     

I took pictures and made a new swag recipe card that I’ll be giving out at RWA this year when I do the Kensington Book Signing.

For those of you not going to RWA, here’s the recipe:

Ingredients to make the Challah

  • 1 1/8 cups lukewarm water
  • 1 Tbs dry yeast
  • 1 tsp sugar
  • 4 1/2 cups all-purpose flour
  • 2 eggs, beaten, plus 1 whole egg for glazing
  • 1/2 Tbs salt
  • 1/4 cup sugar
  • 1/4 cup vegetable oil

Directions

  1. Dissolve the yeast in the water with 1 teaspoon of the sugar. Beat well and let set for 10 min., until it’s frothy and bubbly.
  2. In a large bowl, lightly beat the eggs. Then add the salt, sugar, and oil and beat again. Add the frothy yeast mixture and beat well. Now add the flour gradually, cup at a time, and just enough to make a soft dough that holds together, mixing well. Turn out onto a bread board and knead for about 10 minutes, until it is smooth and elastic, adding flour if the dough is too sticky.
  3. Pour a little oil in the bowl and turn the dough around the bowl, so that it is greased all over.
  4. Cover the bowl with plastic wrap and put it in a warm place to rise for 3 hours, or until it has doubled in bulk. Punch the dough down and knead again, then divide into 2 pieces to make 2 loaves. Divide each into 3 long strips to make 2 bread braids.
  5. Braid challah into desired shape and place on a baking sheet lined with parchment paper. Allow them to rise for 1 hour, or until doubled in size.
  6. Brush the tops with the beaten egg.
  7. Bake in a preheated 350F oven for 25-30 minutes or until the loaves are golden-brown. They are done if they sound like a hollow drum when you tap the bottoms.

To make the French toast:

2 eggs, beaten

1/2 cup whole milk

1 teaspoon vanilla

1/2 teaspoon each: cinnamon, nutmeg, apple pie spice

3 tablespoon brown sugar

butter, syrup, confectioner’s sugar to taste

Directions: You need a griddle for this or a cast iron frying pan

Heat griddle to medium heat, grease top.

Beat the eggs, add the milk and vanilla. Mix well. Add the cinnamon, nutmeg, apple pie spice and brown sugar.

Mix very well. Cut the Challah into 2-inch widths. Dip each piece in the above mix to completely coat- do not saturate!

Place each piece on the griddle and cook on each side 1-2 minutes, until each side is golden brown. Serve hot and add your own butter, maple syrup , and confectioner’s sugar to taste.

Book One in the WILL COOK FOR LOVE SERIES is out now. COOKING WITH KANDY:

Sugar and spice and everything sexy make the perfect recipe for romance in this brand-new series by Peggy Jaeger. Look for exclusive recipes in each book!

Kandy Laine built her wildly popular food empire the old-fashioned way—starting with the basic ingredients of her grandmother’s recipes and flavoring it all with her particular brand of sweet spice. From her cookbooks to her hit TV show, Kandy is a kitchen queen—and suddenly someone is determined to poison her cup. With odd accidents and threatening messages piling up, strong-willed Kandy can’t protest when her team hires someone to keep her safe—but she can’t deny that the man for the job looks delicious. . .

Josh Keane is a private investigator, not a bodyguard. But with one eyeful of Kandy’s ebony curls and dimpled smile, he’s signing on to uncover who’s cooking up trouble for the gorgeous chef. As the attraction between them starts to simmer, it’s not easy to keep his mind on the job, but when the strange distractions turn to true danger, he’ll stop at nothing to keep Kandy safe—and show her that a future together is on the menu. . .

 

My 3 favorite things: cooking, baking, writing. Oh, and eating. I need to include that, too, so 4!

When I’m not doing any of the above 4, you can find me here:

Tweet Me//Read Me// Visit Me//Picture Me//Pin Me//Friend Me//Google+Me// Triberr

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Filed under Author, Cooking, Food lover, Foodie, Friends, Kensington Publishers, Lyrical Author, Romance, Romance Books, Strong Women, The Laine Women

A delicious recipe to go along with a good book!

AS I’ve said numerous times here, I lovelovelove finding authors new to me and then introducing them to my peeps. Patricia Preston is one such author. We both write for Kensington/Lyrical, and she has a new book out titled ONE WEEK IN YOUR ARMS. She’s giving you a little sneak peak down below, and she’s including something near and dear to me as well : a recipe. And what a recipe! Can you just say delicious!!

Here’s Patricia to tell you all about it.

Hawaiian Ahi Poke Salad Recipe & Gift Card Giveaway!

Part of One Week in Your Arms takes place on a fictional resort on Kauai, the fourth largest of the Hawaiian Islands and a popular dish in Hawaii is Ahi Poke Salad, which my characters enjoyed during their stay. This easy-to-make basic salad featuring fresh tuna will be a hit with seafood lovers.

Ahi Poke for Blog Post 450

Ingredients:

2 pounds fresh tuna steaks, cubed

1 c. soy sauce

2 T. sesame oil

¾ c. chopped green onions

1 T. toasted sesame seeds

2 T. chopped macadamia nuts

1 T. red pepper (optional)

In large bowl, combine all ingredients and chill for 2 hours before serving.

 

ONE WEEK IN YOUR ARMS

Love Heals All Series

OneWeekInYourArms_Guest 600

My newest book, ONE WEEK IN YOUR ARMS, is mainstream contemporary romance filled with witty, charismatic characters. The fun, fast-paced plot features a secret baby, a billionaire baby daddy hero who needs a pretend girlfriend for a week, and a young doctor who is desperate to keep her child a secret. Unfortunately for the intrepid heroine, Marla, she needs money for her community clinic so she has no choice but to spend a week in paradise with the one man who can destroy her life. How can she say no?

ONE WEEK IN YOUR ARMS is the first book in Love Heals All series where romance causes havoc, heartache, and humor for a cast of unsuspecting doctors until they realize love heals all. Published under the Lyrical Shine imprint of Kensington Books, each book can be read as a stand-alone. They do feature the same location and continuing characters. The next book in the series is EVERYTHING HIS HEART DESIRES, coming in Jan 2017.

 

Excerpt:

She picked up the letter opener. Her heart palpitated in sheer terror as she slid the opener under the flap of the envelope. With the envelope open, she peeped inside to see one folded sheet of stationery.

After six years, what could he possibly have to say?

She pictured him, standing beside a black truck in the drive of Royal Oaks, an old estate belonging to his grandmother. She recalled the date. June twenty-eighth. The day they had said goodbye had been a warm, blustery day in Tennessee. A summer storm was heading toward the rolling hills near Nashville.

The wind made a mess of Carson’s unruly dark hair. His dark blue eyes were hidden by a pair of mirrored lens aviators, and his alpha-male physique tested the seams of his polo shirt.

“If I’m ever back in town, I’ll look you up,” he promised as their casual affair came to an inevitable end. For three weeks, they had been together and finally, the time had come for them to go their separate ways. She hadn’t realized it would be so difficult.

“Sure.” She forced a smile of goodwill. After all, they weren’t parting in anger, or in love for that matter. And it was unlikely that she would ever see him again.

“I had a great time,” she confessed boldly. She’d loved every minute of their brief, steamy affair. Talk about a summer break to remember. She grinned.

He gave her cheek a stroke. “You’ll make a great doctor.”

“You think so?”

“Yeah.” He grinned. “You certainly know all there is to know about male anatomy.”

“Yours, at least.” She laughed. Then she hopped up on her toes and gave him a quick kiss. “Goodbye, Carson Blackwell.”

She stepped away from him. Now was the time to face what was ahead. A grueling three-year residency. There would be no more time for long summer nights, tangled sheets, and sighs against swollen lips. She walked toward her small, sturdy hatchback. Before she opened the driver’s door, she looked up and met his gaze.

“Goodbye,” he called.

At that moment, she’d had an odd sensation in her chest that her life was never going to be the same.

Buy Links:

Amazon   //  Nook //  Kobo //  iBooks

Author Bio

PPreston HS 250

Patricia Preston writes mainstream romances where love matters most. You are her reader if you like fun, passionate, feel good reads. Must haves in her writing cave include sweet tea and music. Besides writing, she loves music, history, taking road trips, and anything containing chocolate. Her dream-come-true would be a townhouse in the French Quarter. She never misses Supernatural or the Walking Dead. She is repped by the Seymour Agency and currently working on a contemporary romance series, Love Heals All, for Lyrical Shine imprint of Kensington Books.

Author Links:

Webpage

Amazon

BookBub

Facebook

Twitter

Goodreads

Giveaway

I’m celebrating the coming of fall and the release of my first book in my new contemporary romance series by giving away a batch of my Kindle ebooks and a $20 Amazon gift card. You can enter by leaving a comment and email address on this blog and add extra entries by going to my Giveaway post on my blog: http://patricia-preston.blogspot.com/2016/08/celebrating-new-release-monthbatch-of.html Drawing will be on Sept 30th. Winner notified via email and posted on my blog.

 

 

 

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Filed under Author, Contemporary Romance, Kensington Publishers, Life challenges, Lyrical Author, Romance, Romance Books, Strong Women