Apple Crisp #Recipe by @PatriceWilton

Apple CrispHello everyone! Hope you all survived this summer of extreme heat and so many terrible disasters. The summer heat was brutal, I know. I’m hoping that now, with the arrival of fall, we can all enjoy cooler temperatures and happier times. To lift your spirits here is a recipe for Apple Crisp I’m sure you will all enjoy!

A little about apples: Bon Appetit magazine says these are the best baking apples.

  • Jonagold has a honey-like sweetness.
  • Honeycrisp keep a nice, firm texture.
  • Braeburn has a concentrated flavor and bakes up juicy.
  • Winesap offers a deep, cider-y flavor.
  • Pink Lady has a good sweet / tart balance.

APPLE CRISP

Ingredients:
  • 10 Cups all-purpose apples, peeled, cored, and sliced
  • 1 cup white sugar
  • l tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 cup water
  • 1 cup quick-cooking oats
  • 1 cup flour
  • 1/4 tsp baking powder
  • 1 cup brown sugar
  • 1/4 tsp baking soda
  • 1/2 cup melted butter
Directions:

Step 1—Preheat oven to 350 degrees F.

Step 2—Place the sliced applies in a 9×13-inch pan. Then mix the white sugar, 1 tbsp flour and ground cinnamon together. And then sprinkle over apples. Pour water evenly over all.

Step 3—Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda, and melted butter together. And then crumble evenly over the apple mixture.

Step 4—Bake at 350 degrees F for about 45 minutes. Allow to cool for a bit, and then serve.

This mouth-watering dish is best served with scoops vanilla ice cream and will bring sighs of pleasure to 8-10 lucky people. Recipe comes from AllRecipes.

Enjoy!

2 Mug Cake Recipes by @Donna_Fasano

Sometimes I feel like treating myself to a sweet snack, but I don’t want to heat up the house by turning on the oven. Here are two recipes for mug cake that will take about two minutes to mix up and a minute and a half to “bake” in the microwave. I have tried them both (hey, someone had to be the Guinea pig!) and they’re both delicious.

Mug Cake Recipes

 

Chocolate Mug Cake

Cake:

  • 4 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 2 tablespoons cocoa
  • 1/2 teaspoon baking powder
  • Pinch of salt (optional)
  • 3 tablespoons milk
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla

Topping:

  • 1 heaping tablespoon chocolate chips

Directions:

  1. Measure flour, sugar, cocoa, baking powder, and salt into a 14-ounce microwave-safe mug, then stir so that the dry ingredients are combined.
  2. Add milk, oil, and vanilla. Stir until all ingredients are completely incorporated.
  3. Cook in microwave on high for 1 and a half minutes (90 seconds). Overcooking will result in a dry cake. Do not overcook.
  4. Remove from microwave and sprinkle chocolate chips over the top in a single layer. Allow cake to sit for 2 to 3 minutes.

 

Vanilla Mug Cake

Cake:

  • 4 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon baking powder
  • Pinch of salt (optional)
  • 2 1/2 tablespoons milk
  • 1 1/2 tablespoons butter, melted
  • 1 teaspoon vanilla

Topping:

  • 1 heaping tablespoon shredded coconut

Directions:

  1. Measure flour, sugar, baking powder, and salt into a 14-ounce microwave-safe mug, then stir so that the dry ingredients are combined.
  2. Add milk, melted butter, and vanilla. Stir until all ingredients are completely incorporated.
  3. Cook in microwave on high for 1 and a half minutes (90 seconds). Overcooking will result in a dry cake. Do not overcook.
  4. Remove from microwave and sprinkle coconut over the top in a single layer. Allow cake to sit for 2 to 3 minutes.

 

When it comes to toppings, use your imagination. In other words, if you don’t like coconut, you can substitute all sorts of things. The sky is the limit! Topping suggestions:

  • hazelnut chocolate spread
  • peanut butter sweetened with a drizzle of honey
  • jarred caramel sauce
  • jarred fudge sauce
  • strawberry jam

This month, I’m offering WILD HEARTS OF SUMMER for 99¢. That’s a $3 savings off the regular price of the ebook. This is Cathy and Brad’s story. Brad’s been chasing Cathy, but she simply refuses to be caught. A tragic accident forces her to rethink all her ideas about love. This is book 3 of my Ocean City Boardwalk series. Best friends Heather and Cathy had a falling out in book 2. Each book in the series can be considered a stand-alone novel; however, you’ll have the best experience if you read the first 3 books in order. Available for Kindle, Nook, Kobo, and iBooks.

Love is waiting on those sandy shores!

Following His Heart, Book 1 (just $1.99)
Two Hearts in Winter, Book 2
Wild Hearts of Summer, Book 3 (on sale for 99¢)

Wild Hearts of Summer

 

Sour Cream Fudge Cake

This cake is rich, moist, and chocolaty. I recently baked this Sour Cream Fudge Cake for a special occasion, filling it with Nutella and frosting it with vanilla butter cream icing. Everyone loved it! Give it a try.

Sour Cream Fudge Cake

Ingredients

Sour Cream Fudge Cake

For the cake:

  • 1 2/3 cups all purpose flour
  • 1 1/2 cups sugar
  • 2/3 cup cocoa
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla

For the filling:

  • 1/2 cup Nutella

For the butter cream frosting:

  • 1 stick butter
  • 3 cups confectioner sugar
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla

Instructions

  1. Heat oven to 350°. Spray two 8 or 9 inch round pans with cooking spray.
  2. In a large bowl, beat together the flour, sugar, cocoa, baking soda, salt, sour cream, milk, oil, eggs, and vanilla until combined, scraping the bowl occasionally, about 3 minute. Pour evenly into pans.
  3. Bake until wooden pick inserted into center comes out clean, about 28 to 32 min. Allow to rest for 15 minutes. Remove from pans and place on wire rack. Cool completely! If you don’t let the cake cool before assembling it, the Nutella will melt and you’ll have a mess on your hands.
  4. For the frosting: Beat the butter with electric mixing until fluffy. Add confectioner sugar, sour cream, and vanilla, and beat until combined, fluffy, and of spreading consistency.
  5. Place one cake layer on a plate. Spread Nutella over it. Top with second layer, and then cover sides and top with butter cream frosting.

*  *  *

This month, I am offering my book HER FAKE ROMANCE for just 99¢ for Kindle readers—a $3 savings off the regular price! Julia, the protagonist in the book, is a caterer and this Sour Cream Fudge Cake is something she might bake. Here are a few reviews for the book:

“I loved the emotional build-up with just the right amount of sexual tension.” ~Kindle Reader

“…strong characters, heated passion.” ~Romantic Times

“The author’s style was pure delight, fun and funky. Modern and very entertaining. I never would have thought that a fake romance could be so funny and emotional at the same time. HJ Top Pick!”  ~HarlequinJunkie.com

About the book:

“Mom, get a life!”

Her teenage daughter’s words are daunting. True, struggling single mom Julia Jones hasn’t had a date in over a decade, but she could still catch a man–if she needed to! So Julia, who claims not to want a husband, finds herself entangled in a fake romance.

Ryan Shane is tall, dark, and devastatingly handsome. And he just so happens to need a no-strings date himself. Their plan is perfectly thought out. Until a conveniently staged good-night kiss turns into very inconvenient passion…

This book contains bonus material that includes several delicious recipes! Grab this deal in the Kindle Store.

Happy Eating and Happy Reading!

Pumpkin Roll Recipe by @DonnaFaz #mgtab

Pumpkin Roll RecipeNovember brings cool, crisp temperatures, gorgeous colorful leaves, delicious family feasts, and Pumpkin Roll! My family goes crazy for Pumpkin Roll. In this Pumpkin Roll recipe, I use a ready-made spice blend that includes cinnamon, ginger, cloves, and allspice… all the tastes that celebrate autumn.

Pumpkin Roll Recipe

Ingredients for the Pumpkin Roll cake:

3/4 cup all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice blend
1/4 teaspoon salt
3 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2/3 cup canned pumpkin

Ingredients for the Pumpkin Roll filling:

1 8 oz. package cream cheese, softened
1 cup powdered sugar
4 tablespoons butter, softened
1 teaspoon vanilla extract
More powdered sugar for garnish if desired

Instructions:

  1. For cake: Preheat oven to 375° F. Grease a 15 x 10-inch jelly roll pan; line with parchment paper. Allow 2-inches of overhang on the 15-inch sides of the pan for easy removal. Spray the parchment with baking spray so it will peel off the cake.
  2. Combine flour, baking powder, spice mix, and salt in small bowl. Beat eggs and the white and brown sugars in larger mixer bowl until thick. Beat in pumpkin. Gently stir in flour mixture. Spread evenly into prepared pan.
  3. Bake for 13-15 minutes or until top of cake springs back when lightly touched. Immediately loosen and turn cake onto a clean, dry cotton towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  4. For filling: Beat cream cheese, powdered sugar, butter, and vanilla in small mixer bowl until smooth.
  5. Carefully unroll cooled cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate Pumpkin Roll at least four hours. Sprinkle with powdered sugar before serving, if desired.

Did you know we are running a giveaway? Are you interested in winning a gift card or a free book? Click here to find out more details on this month’s contest. You can’t win if you don’t play!