Tag Archives: What’s for dessert?

Caramel Stuffed Double Chocolate Cookie Recipe

Posted on by — 5 Comments ↓

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.

 

Apple Crisp #Recipe by @Donna_Fasano

Posted on by — 1 Comment ↓

It’s apple-picking season! Apple Crisp is a delicious reminder of autumn. Fresh, crisp apples with a sweet, buttery topping. And the cinnamon makes the house smell so good as this delicious dessert is baking.

apples

Apple Crisp with Oats

Ingredients –

For the filling:

  • 8 apples cored, peeled, and cut into bite-size pieces
  • 2 tablespoons lemon juice
  • 1/2 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar

For the topping:

  • 1 1/4 cup of all-purpose flour
  • 1 cup old fashioned oats
  • 3/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 cup butter, cold, grated on large holes of box grater

Instructions-

  1. Preheat oven to 350° F.
  2. Place chopped apples into a large mixing bowl. Add the lemon juice and stir to coat all apple pieces with the juice.
  3. In a medium size mixing bowl, add the flour, cinnamon, brown and white sugars. Stir to combine. Add sugar mixture to apples and stir to coat well.
  4. Place prepared apple pieces into a 13-inch x 9-inch baking pan. Set aside.
  5. Make the topping. In the medium size mixing bowl, add all the dry ingredients for the topping (flour, oats, brown sugar, white sugar, and cinnamon) and stir until thoroughly combined. Add the cold, grated butter and mix (clean, dry fingers work best!) until the topping is crumbly and all butter is evenly dispersed. Pour topping evenly over the apples.
  6. Bake for 45 to 50 minutes, or until the topping is golden and the apples are bubbling. Serve warm. Store leftovers in the refrigerator and reheat before serving.

Visit the list of Authors’ Billboard Authors by clicking here. Have you explored the bargain books and book collections we have to offer?

 

ALL THE FOURS Luscious Sponge Cake by Katy Walters

Posted on by — Leave a reply

To make this ALL THE FOURS Luscious Sponge Cake, you will need two 7-inch cake baking tins lined with greased paper or baking parchment. I usually forget the parchment and it turns out okay.

Lemon Sponge Cake

Four ounces butter, softened, or you can use margarine. But butter does give a richer and sweeter taste. Not good for the waist, but there are times when we have to forget our figures.

Four ounces of self-raising flour.

Four ounces caster sugar. Ordinary granulated sugar can be used if you have run out of caster sugar. I always run out so I use granulated. It tastes and looks the same. Save some money too.

Now back to the ingredients for the sponge cake.

Three good-sized eggs.

For that Chef’s touch of expertise, cream the sugar and butter together until the mixture is soft and creamy – no lumps! You can do this by hand using a spoon or fork. Or, you can use your mixer.  Don’t use your hands or fingers, it can get too sticky. I don’t. Some insist on all ‘handmade,’ but I think this does not apply here.

Then, one at a time, beat in the eggs. Be gentle!!

This is not the time to do the Zumba. Swinging hips and jumping with wriggles does not a sponge cake make! Actually, I have never done the Zumba, I don’t know the steps.

Sift in the flour and gently fold into the mixture with a large spoon. Don’t lick the spoon!!! The infants might be watching.

Now, the mixture should be very thick and creamy.

Pour the mixture into the pre-heated tins and put the tins in a preheated oven on 180C Fan or Gas 4.

The sponges should be baked for 25 minutes. Test with a knife but don’t be too rough. It needs a smooth surface, not gauge marks. Someone will start looking for blood. And that’s a big put-off.

Make sure the cake is baked and not sticky. If it is, leave the tins in the oven for another few minutes, but don’t forget it and start watching some hunk on the TV or some lady from the 18th century teaching tapestry. Forget the hunk and discard the tapestry. Check!!

LEMON ICING

Mix together:

  • 1½ tablespoons lemon juice
  • 150 grams icing sugar

Plaster this mixture over the sponge.

Enjoy. Leave some for the family.

If you love cozy mysteries, check out MURDER IS SCHEDULED FOR MONDAY, a savory selection of ‘Whodunnits’ by some of your favorite award-winning and USA Today Bestselling Authors, perfect to enjoy any day of the week.

Murder

End of Summer Peach Buckle #Recipe by @Donna_Fasano

Posted on by — 1 Comment ↓

Early each summer when fresh blueberries are plumb and ripe, I make Blueberry Buckle. At the end of each summer when the peaches are fragrant and juicy, I make Peach Buckle. This cake is buttery, moist, and delicious. It tastes like sweet summer sunshine. I hope you’ll give it a try.

Peach Buckle

Peach Buckle

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup granulated white sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3 large, ripe peaches, peeled, pitted, and cut into bite-size pieces (about 2 cups)
  • 1 tablespoon coconut sugar (or brown sugar)
  • 1 teaspoon cinnamon

Directions

  1. Preheat oven to 350° F. Prepare a 9-inch springform pan by lining the bottom with parchment paper and spraying the paper and side wall with baking spray. Set aside.
  2. In a small bowl, add flour, baking powder, and salt. Stir to combine. Set aside.
  3. In a medium sized bowl, cream together the butter and sugar until sugar is melted and mixture is smooth. Add the eggs, one at a time, and beat until fully incorporated. Add vanilla and mix it in well. Batter will be stiff. Stir in the peaches until they’re mostly coated with the batter. Use a rubber spatula to transfer the batter to the pan, making sure to get every last drop of batter. Spread batter evenly in pan.
  4. In a small bowl, combine the coconut sugar and cinnamon. Sprinkle evenly over the top of the batter.
  5. Bake for 50-55 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for at least 15 minutes, then run a sharp knife around the side wall before opening the spring and removing side wall. Enjoy this cake on its own or with softly whipped cream. It’s also great with a scoop of vanilla ice cream.

Looking for a great Beach Read? RECLAIM MY HEART is sure to satisfy your need!

Reclaim My Heart

USA Today Bestseller

Sixteen years ago, Tyne Whitlock cut all ties to her past and left town under the shameful shadow of a teenage pregnancy. Now her fifteen-year-old son is in trouble with the law, and she is desperate for help. But reaching out to high-powered attorney Lucas Silver Hawk will tear open the heart-wrenching past in ways Tyne never imagined.

Forced to return to the Delaware Indian community where Lucas was raised, Tyne and Lucas are tempted by the heated passion that consumed them as teens. Tyne rediscovers all the reasons she found this man irresistible, but there are scandalous secrets waiting to be revealed, disgraceful choices made in the past that cannot be denied. Love is a powerful force that could heal them both—if the truth doesn’t rip them apart.

Available for Kindle worldwide.

Available in Paperback and an MP3 CD and in Audio. The audiobook is FREE with a free trial of Amazon Prime.