Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Friday, January 30, 2015

Bake, Love, Write - a dessert cookbook compliation from 105 authors by Kaye Spencer



What do most authors have in common, no matter what genre they write? They love desserts. Sweets sustain them through pending deadlines and take the sting out of crushing rejection letters and nasty reviews. They also often celebrate their successes—selling a book, winning a writing award, making a bestseller list, or receiving a fabulous review—with decadent indulgences. And when authors chat with each other, they often talk about their writing and their lives. Recipes. Writing. Relationships. In this cookbook 105 authors not only share their favorite recipes for fabulous cakes, pies, cookies, candy, and more, they also share the best advice they’ve ever received on love and writing.

This is a delightful dessert recipe book, and the advice from the authors is as varied as the recipes. Since the cookbook doesn't include pictures of the recipes, you can find most of the recipe images here: Bake, Love, Write on Pinterest.

And to further whet your appetite, here is a 30 second book video. Purchase information is listed at the end of the video.

Enjoy!


Until next time,

Kaye

Fall in love...faster, harder, deeper with Kaye Spencer romances
www.kayespencer.com
Twitter - @kayespencer

Friday, January 20, 2012

Blend Well, Strain, and Serve

Hmm...sounds like a cocktail recipe.
Don't worry, we'll get around to that.
It often amazes me how things come together in the writing world. I don't know why I'm so surprised when these things happen. After all, as writers, we're creative sorts, and most of us love a challenge of one form or another. Even so, I continue to be impressed by how quickly and easily a vague, seemingly random comment can mutate into an unstoppable juggernaut.
A case in point is the Lesbians Vs. Zombies line from Noble Romance Publishing, which kicked off Monday with the release of KevaD's "The Zombie With Flowers In Her Hair." My own tale for this line, "Dead Means Dead," debuts on February 13th. Hey, Valentine's Day and zombies . . . what could be more natural? I'll get back to that in a minute. (And yes, the recipe's coming. Just hold your horses!)

The whole thing started with Amber Green, one of the editors at Noble Romance and a member of Erotic Romance Authors, my crit group, making a remark in the group's private chat room: "I wonder if we could do something that combines lesbians, zombies, college, and music."
My initial reaction to this looked something like O_O. You would think, having been around her for some three months at that point, I would have learned to expect anything and everything from Amber. The concept really puzzled me, because I've never been a big fan of zombies. They're not exactly what you'd call versatile creatures, even less so than vampires. They eat people. Whether they're the delicate connoisseur type who's only interested in braaaaains (Yup. Intentional.) or the less particular variety (leg, thigh, breast, it's all the same to me), whether they run, walk, or crawl, that's what they do. Period. The end. Munch munch, crunch crunch, hey, you're a zombie. Have a nice day. Try the rump roast, it's delicious.
Thankfully, lesbians are much more, ahem, flexible.
One of the more amusing highlights of this conversation was when Amber asked me, point blank and in all seriousness, if I could write lesbians. This prompted a blink, and then a snicker, because I already had a vampire/ghost lesbian story to my credit: "Espiritu Sancti," from the Red Roses and Shattered Glass anthology. I laughed and said, "Oh, I think I'll muddle through."

So, a zombie's a zombie's a zombie. (Except that they're not. At all. Remind me to send a thank-you note to KevaD for showing the rest of us mere mortals up >.<) That left lesbians. I sat down, lit a cigarette, and got to work.
Only to run face-first into a migraine-inspiring stall.
I had the setting and the zombies. I even had a vague idea of what my heroines should look like. But what I lacked, and didn't realize until I was five thousand words in, was a musical angle that made any form of sense.
@*&%$##*! Back to the drawing board.

It didn't take me long to find the perfect solution, though. And with that last piece, the puzzle fell into place. In less than two weeks, I had sent off my story and moved on to other projects.
Here's the blurb for "Dead Means Dead." I'm still waiting on cover art, or I'd throw that up too. :) I hope you all enjoy it!
Stay tuned after the blurb for my own recipe for a zombie. Just the thing to chase the chill on those cold winter nights! And, if that's not enough zombie goodness for you, here's a link to the official LvZ blog, where you can find the prologue to "Dead Means Dead!"

Louise is having a bad day: a near-fatal overdose of nicotine while cramming for exams, rehearsal under a director she can’t stand, and ill-fitting shoes.  Surely there has to be a limit to what a girl has to put up with!  But then she meets the pretty new stagehand, Angie.  Instant attraction leads to a sexy sojourn in the dressing room. 
The day’s looking up, until the director barges in on their interlude and falls no-pulse dead on the floor–only to recover and attack Louise.  Angie savagely defends Louise and they flee to the safety of the quad.  The girls discover that their fallen assailant is only the first wave of a horrific outbreak and that their campus is cut off from the outside world. 
Their best hope to stay alive is to stay together.  Exploring one another’s bodies and learning the deepest secrets of their hearts in the enforced closeness, each finds in the other’s arms something she never knew she wanted.  But before they can fully explore their new passion, they must learn to survive in a terrifying new world.  
There oughta be a law: Dead means dead!

J.S. Wayne's Zombie recipe
1/2 oz Bacardi® 151 rum
1 oz pineapple juice
1 oz orange juice
2 splashes Grenadine
1 tsp sugar
2 oz light rum
1 oz Captain Morgan Tattoo spiced rum
1 oz lime juice
Combine all ingredients in a blender and blend until smooth. Garnish with a fruit slice, sprig of mint* and a cherry.

*Optional

Have a great month, everyone! (And let me know what you think of the Zombies! You're welcome. :) )

Until next time,

Best,

J.S. Wayne

Wednesday, December 28, 2011

Harvest Pumpkin Pancakes, a favorite winter treat

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There is something about pumpkins and cold weather. I’m not sure I could eat anything with pumpkin any other time of the year. It’s the same thing with hot chocolate—it has to be cold to enjoy a cup of hot cocoa. While traveling one December, we stopped for breakfast at IHOP and I had some pumpkin pancakes. They were awesome. I think they were even better than the chocolate pancakes I usually order. The best part is that pumpkin is actually good for you—it’s packed with nutritional ingredients. I found this recipe in my Witches’ Datebook and thought I would share it.

Harvest Pumpkin Pancakes

2 cups self-rising flour

1/2 cup brown sugar

1 tsp. cinnamon

1 tsp. nutmeg

1/2 cup canned pumpkin (or 1/2 cup cooked and pureed pumpkin)

2 large farm eggs

1 cup water

Mix the dry ingredients and make a well in the center. Gradually add your wet ingredients--the pumpkin and eggs--ending with water. Mix the water in slowly until you have a nice thin batter. You may have to add more water if it is too dry.

Preheat a frying pan or griddle to medium heat and coat with a bit of oil. Drop the pancake batter in by spoonfuls, 2 to 3 per pancake. When pancake top is bubbly all the way through, it’s time to flip it. Cook for a few seconds until done. You can test this by poking a hole in the middle and making sure the batter is cooked. Enjoy on a cold autumn morning or for a seasonal brunch. These are especially nice served with blackberry jam and a maple butter (soft butter mixed with maple syrup).

 

Kelley Heckart, Historical fantasy romance author

Captivating...Sensual...Otherworldly

http://www.kelleyheckart.com

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Wednesday, November 24, 2010

Tabby's Favorite Almond Cherry Fudge Recipe


"Cooked in the microwave, this fast fudge is a sweet addition to any holiday gathering. This is one of my favorite fudge recipes and so easy to make. Yummy beyond belief! Hope you enjoy it as much as I do."
INGREDIENTS:
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed
milk
1/2 cup chopped almonds
1/2 cup red candied cherries, chopped
1 teaspoon almond extract
DIRECTIONS:
1.Line an 8-in. square pan with foil and grease the foil; set aside. In a microwave-safe bowl, combine chocolate chips and milk. Cover and microwave on high for 1 to 1-1/2 minutes or until chips are melted; stir until smooth. Stir in the almonds, cherries and extract. Spread into prepared pan. Cover and chill for 2 hours or until set.
2.Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.

"This fudge turns out wonderful. It will make the whole family happy. What I love about it is you don't have to even use a pan it is all done in the microwave. It is easy and delicious. I love anything that is easy to make. But at the same time you would never know it was made in the microwave."

Hope Everyone Has A Great Thanksgiving!
Happy Reading and Writing,
Tabitha Blake

Sheri's Writer’s Meatloaf

(because we’re too damn busy to cook!)
Ingredients:
2 lbs lean ground (beef, turkey, chicken – whatever floats your boat)
1 Pkg. (6 oz) stuffing mix
1 C water
2 eggs, beaten
1/2 C BBQ sauce
Preheat oven to 375 degrees F. Mix all ingredients, except 1/4 C of the BBQ sauce.
Shape the meat into an oval loaf form in a 13x9 baking dish. Using a baking dish instead of a loaf pan helps drain the fat away. Top remaining 1/4 C BBQ sauce.
Bake 1 hour or until cooked through
Note: Easy clean-up method – Put all the mixing ingredients into a gallon size zip lock bag. Squeeze the excess air out and start squishing everything together to mix. Then shape the meat into loaf form inside the bag. Remove from bag to baking dish, add the BBQ sauce topping and bake.
Wah-la!

Sheri Fredricks

Sheri"s Homemade Jam Recipe

My mom’s morning jam
Problem is, there’s really no written recipe – so I’ll explain it the best I can. It’s easy enough that I can make it quick in the morning. Warm, fresh jam on hot-out-of-the-oven bread is like dessert.
 
#1:  Get a bowl of mixed berries. It doesn’t have to be fresh because, Lord knows, I don’t have a berry patch in my backyard. A frozen bag of mixed berries works just as well for me.
 
#2:  Put the berries in a sauce pan. Add a little sugar or artificial sweetener. If you like your coffee sweet, then add a half cup of sugar. If the berries were frozen, you’ll have enough moisture in them that water won’t be needed (it’ll end up as berry soup). If they’re fresh, add a little water, cook on medium/low heat, and add more water if you want it thinner. I like my jam thick and chunky.
 
#3:  Bring to a boil. You don’t have to stir frequently either. Just give the pan a good shake every five or ten minutes to make sure nothing is sticking on the bottom. When the berries have cooked down to the consistency you love (chunky or smooth), take the pan off the heat and let it cool.
 
That’s it. The only time I use a spatula or spoon is when I’m pouring the jam into a container. I’d hate to miss even one luscious drop of garnet syrup.
 
Sheri Fredricks