About Donna Fasano

USA TODAY BESTSELLING AUTHOR DONNA FASANO is a three-time winner of the HOLT Medallion, a CataRomance Reviewers Choice Award winner for Best Single Title, a Desert Rose Golden Quill Award finalist, a Golden Heart finalist, and a two-time winner of Best Romance of the Year given by BigAl's Books & Pals Review Blog. Her books have sold nearly 4 million copies worldwide and have been published in two dozen languages. Her books have made the Kindle Top 100 Paid List numerous times, climbing as high as #5. View website

Caramel Stuffed Double Chocolate Cookie Recipe

I made this cookie recipe for Thanksgiving and the chocolaty, rich cookies were a big hit!  I hope you enjoy them.

Cookie

Caramel Stuffed Double Chocolate Cookie Recipe

Ingredients:

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 2 cups dark chocolate chips, or semi-sweet
  • 30 soft caramel candies, unwrapped (I used Werther’s Soft Caramels)

Directions:

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or silpat baking mat and set aside.
  2. In bowl of a stand mixer fitted with a paddle attachment, whip the butter until smooth and creamy, about a minute or so. Add the brown sugar and the granulated sugar. Continue beating on medium speed for 2 more minutes, until light and fluffy, scraping sides of bowl as necessary.
  3. Add eggs, one at a time. Then add the vanilla, baking soda, and salt. Mix until smooth, scraping sides of bowl to fully incorporate ingredients.
  4. In a separate bowl, measure out the flour, sift in the cocoa, and stir to combine the two. Turn mixer to low and add the flour/cocoa mixture to the wet ingredients, a little at a time, mixing until just until the dough comes together.
  5. Remove the mixing paddle and stir in chocolate chips with a large spoon.
  6. Flatten caramels a bit using a rolling pin.
  7. Scoop dough using a medium (2 tablespoon) cookie scoop and then form a well in the middle of each ball of dough. Press a caramel into the indention and seal dough around caramel, making sure no caramel is exposed. Place cookie dough onto prepared baking sheet.
  8. Bake for 9-11 minutes until edges are set. Do not overbake. Allow cookies to cool for 5 minutes on the cookie sheet and transfer to a wire rack to cool completely.

If you enjoy holiday romance novels, I have several to offer.

 

Giving Thanks This Thanksgiving

Happy Thanksgiving to all who are celebrating today! We hope you are surrounded by those you love, lots of good food, and plenty of pie. Below is a secular blessing for you and yours.

Thanksgiving

Let us be thankful to those who planted the crops, cultivated the fields, and gathered the harvest; for the plants and animals that have given themselves so that we can enjoy this meal together; and to those who prepared this meal, those who served it, and those who will clean up afterwards.

Let us remember those who have no festivity; those who are alone; those who cannot share this plenty; those who are hungry, sick, and cold; and those whose lives are affected by injustice, tyranny, war, oppression, and exploitation.

In sharing this special day, let us be thankful for the good things we have, for family and friends, for warm hospitality, and for good company.

Healthy Greek Yogurt Buttermilk Ranch Dressing

I’ve been dieting for just over a month. You could say I’m preparing for the upcoming holidays. I’ve taken off over 10 pounds using 2 methods – intermittent fasting and eating in a calorie deficit. This seems to be the formula that works for me, but, of course, everyone is different. However, the point of this blog is to let you know that I’ve come up with a salad dressing that is tasty, fat-free, and low in calories. I hope you’ll try it. Let me know in the comments if you like it.

Greek Yogurt Buttermilk Ranch Dressing

Makes about 3/4 cup of dressing (6 servings)    Serving size: 2 tablespoons

  • 1/2 cup Greek Fat-Free Yogurt
  • 1 tablespoon Buttermilk Powder
  • 1 teaspoon Granulated Garlic Powder
  • 1/2 teaspoon Granulated Onion Powder
  • 1 1/2 teaspoons Fresh Lemon juice
  • 1/2 teaspoon Lemon Zest
  • 1/2 teaspoon Dried Dill Weed
  • 1/4 teaspoon Salt
  • Pinch of White Pepper
  • 1 Tablespoon Water (to thin)
  • 1/2 teaspoon Honey (optional)
  1. Add all ingredients to a glass jar and shake to combine. Store in the refrigerator. For best flavor, allow to sit for at least 4 hours. Shake before serving. Keeps for up to 1 week in an airtight container in the refrigerator.

At just 20 calories for a generous 2 tablespoon serving, this dressing is good on green salads or grain salads. It’s also good drizzled on fresh vegetables (carrots, celery, zucchini, etc.). I also use this to make egg salad.

Check out this month’s FREE and Bargain-Priced books and anthologies.

Wild Rice with Mushrooms and Almonds #Recipe

Wild rice is one of only two native grains that are commonly eaten in the United States. The firm texture and nutty flavor of its long, black grains makes wild rice stand apart from its white and brown cousins. Here’s a recipe I call Wild Rice with Mushrooms and Almonds. It’s easy enough for a casual meal and elegant enough for a special occasion.

Wild Rice

Wild Rice with Mushrooms and Almonds

Ingredients:

  • 3 tablespoons unsalted butter
  • 1/2 cup onion, diced
  • 2 1/2 cups wild rice
  • 5 cups chicken broth
  • 1 tablespoon olive oil
  • 16 ounces mushrooms, sliced
  • 1 teaspoon dried thyme
  • 2 cloves garlic, minced very fine
  • Salt and pepper to taste
  • 1 cup slivered almonds
  • 1 tablespoon fresh parsley, minced

Directions:

  1. Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and sauté until translucent, about 10 minutes. Add the rice to the pan and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer. Cover and cook on low until the water is absorbed, about 40 minutes.
  2. While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper. Cook until the garlic is fragrant, about 1 minute more.
  3. When the rice is cooked, fluff with a fork. Gently fold in the mushrooms and 3/4 cup of the almonds. Add to a serving bowl and sprinkle with the parsley and the remaining 1/4 cup of almonds before serving.