Tasty Tuesdays–Say Cheese—CheeseCake! from Sharon Ledwith

Tags

Cheesecake, Dessert, Recipes, Sharon Ledwith, Tasty Tuesdays, YA FAntasy

from Sharon Ledwith

Talk about a dessert that delivers, this divine cheesecake takes…well, takes the cake! Whether you’re hosting the party or on board to bring something tasty, this dressed up treat will make heads turn, and mouths water. Perfect for holiday gatherings or celebrations, with a total prep and bake time of 5 hours and 30 minutes (includes refrigeration), this cheesecake easily serves a crowd of sixteen of your closest cohorts.

Toblerone Caramel Cheesecake
1¼ cups Oreo Baking Crumbs
¼ cup butter, melted
3 packages (250 g/8.82 ounces each) brick cream cheese, softened
¾ cup packed brown sugar
1 tablespoon vanilla
3 eggs
⅓ cup caramel ice cream topping
1 bar (100 g/3.52 ounces) Toblerone Swiss Milk Chocolate, coarsely chopped

Preheat oven to 350° F.

Mix crumbs and butter in a small bowl. Press mixture onto bottom of 9-inch springform pan.

Beat cream cheese, sugar, and vanilla in large bowl with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 40-45 minutes or until center is almost set. Run knife around rim of pan to loosen cake. Cool cake before removing rim. Refrigerate 4 hours.

Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate. Enjoy!

While you’re waiting for the cheesecake to set in the fridge, take some well-deserved ‘me time’ along with a peek at my latest time travel release.

True freedom happens only when you choose to be free.

Eleven-year-old Drake Bailey is an analytical thinker and the genius of the Timekeeper crew. However, no logic or mathematical acumen can change the color of his skin, or prepare him for this third Timekeeper mission in antebellum Georgia. To survive, Drake must learn to play the role of a plantation slave and when confronted with the brutality, hatred, and racism of the deep south, he’ll have to strategically keep one move ahead of his sadistic captors to ensure his lineage continues.

In a dark world of Voodoo, zombies, and ritualistic sacrifice, the Timekeepers must ensure a royal bloodline survives. Can Drake remove both literal and figurative chains to save both himself and a devout slave girl from a terrible fate? If he can’t summon the necessary courage, humanity could stand to lose one of its greatest leaders.

Amazon Buy Link

ABOUT THE AUTHOR

Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, and the teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, researching, or revising, she enjoys reading, exercising, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her hubby, one spoiled yellow Labrador and a moody calico cat.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter, and Smashwords. Look up her Amazon Author page for a list of current books. Be sure to check out THE LAST TIMEKEEPERS TIME TRAVEL SERIES Facebook page.

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Tasty Tuesdays–Chocolate Cherry Loaf from Sharon Ledwith

Tags

Chocolate Cherry loaf, Dessert, food blog, recipe, Sharon Ledwith, Tasty Tuesdays, The Last Timekeepers, YA Timetravel fiction

from Sharon Ledwith

A real crowd pleaser at small gatherings such as book clubs or intimate bridal and baby showers, this chocolatey, sweet treat will tempt even the most disciplined of us. If cherry is your go-to fruit that makes your mouth think you’ve swallowed a piece of heaven, then read on if you dare to concoct this sinful chunk of bliss.

CHOCOLATE CHERRY CHUNK LOAF

A bit of butter for greasing the loaf pan
1¼ cups + 1 tsp. all-purpose plain flour
¼ cup cocoa
2 tsp. baking powder
¼ tsp. salt
¾ cup granulated or caster sugar
1 cup cherry yogurt
3 large eggs lightly beaten
1 tsp. vanilla
½ cup mild vegetable oil
1 cup cherries
¼ cup sweet chocolate chips
1 cup walnuts, chopped, use less if you prefer

Preheat oven to 350° F (175° C or 165° for fan ovens, Gas Mark 4).

Grease a 2 lb. (8 ½ x 4 ¼ x 2 ½ inch) loaf pan.

Remove the pits from the cherries and cut each one in half. Place cherries in a small bowl, sprinkle the 1 teaspoon flour over top and toss gently.

Sift 1¼ cups flour, cocoa, baking powder, and salt into a medium bowl.

Stir in sugar, chocolate chips, and walnuts. Set dry ingredients aside.

In a large bowl, whisk together yogurt, eggs, vanilla, and oil.

Add yogurt mixture to dry ingredients. Beat with a wooden spoon until all the flour is mixed in and the batter is smooth.

Gently fold in the flour-coated cherries.

Pour batter into prepared loaf pan. Bake for 40-50 minutes or until cake tester inserted in the center of the cake comes out clean.

Cool in pan for 20 minutes, then remove cake and place it on a wire rack to cool completely.

THE GLAZE
1 cup icing sugar, confectioner’s sugar
2 tbsp. maraschino cherry juice
1 tbsp. water
Drop of pink food coloring, optional

Pour icing sugar into a bowl. Whisk in maraschino cherry juice.

Gradually whisk in water, a drop or two at a time, until a smooth, drizzle-able consistency is reached.

Whisk in the food coloring, if using.

While you’re waiting on your loaf to bake and cool, how about taking a break by delving into one of my books? May I suggest a visit to Fairy Falls, or if you’re feeling really adventurous, a trip back in time with The Last Timekeepers? Whichever you choose, either series will entertain and engage, pulling you into another time and a different place.

Here’s a glimpse of the premises of my young adult series:

The Last Timekeepers Time Travel Adventures…

Chosen by an Atlantean Magus to be Timekeepers—legendary time travelers sworn to keep history safe from the evil Belial—five classmates are sent into the past to restore balance, and bring order back into the world, one mission at a time.

Children are the keys to our future. And now, children are the only hope for our past.

The Last Timekeepers Time Travel Adventure Series:

The Last Timekeepers and the Dark Secret, Book #2 Buy Links:

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀

The Last Timekeepers and the Arch of Atlantis, Book #1 Buy Links:

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀

Legend of the Timekeepers, prequel Buy Links:

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀

Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, and the teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, researching, or revising, she enjoys reading, exercising, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her hubby, one spoiled yellow Labrador and a moody calico cat.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter. Look up her Amazon Author page for a list of current books. Be sure to check out THE LAST TIMEKEEPERS TIME TRAVEL SERIES Facebook page.

Tasty Tuesdays–Rocky Road Buster Bars from Sharon Ledwith

Tags

cookies, Dessert, Recipes, Sharon Ledwith, Tasty Tuesdays, The Last Timekeepers, YA FAntasy

from Sharon Ledwith

Just when you thought it was safe to go into your pantry…BAM! You’re hit with a hankering for something sweet and chewy. I’ve got just the treat that will satisfy your taste buds, and perhaps take you on a nostalgic trip back to grandma’s kitchen. These Rocky Road Buster Bars are great for morning or afternoon breaks, and pair well with a cup of tea or coffee. With a total prep and bake time of 45 minutes, you can easily whip up a few batches for bridal or baby showers, or spoil your bookworm friends at the next book club meeting.

Rocky Road Buster Bars

1½ cups graham crumbs

½ cup butter, melted

1½ cups flaked coconut

1½ cups chopped pecans*

1 package (300 g/10.58 ounces) semi-sweet chocolate chips

1½ cups miniature marshmallows (we use the colored marshmallows)

1 can (300 mL/10 ounces) sweetened condensed milk

3 squares semi-sweet chocolate

Preheat oven to 350° F.

Line a 13×9-inch pan with foil or parchment paper, with ends of foil/paper extending over sides.

Mix crumbs and butter, press onto bottom of pan. Top with layers of coconut, nuts, chocolate chips and marshmallows. Drizzle with condensed milk.

Bake 25-30 minutes or until golden brown. Meanwhile, melt chocolate squares as directed on package.

Drizzle chocolate over dessert. Let stand until firm. Use foil/paper handles to lift dessert from pan before cutting into bars.

*Substitute dried fruit such as cranberries, raisins or chopped apricots for the nuts.

While you’re waiting for the bars to bake and set, take a seat in your favorite comfy chair and crack open one of my books. May I suggest a trip back in time with The Last Timekeepers?

The Last Timekeepers Time Travel Adventures…

Chosen by an Atlantean Magus to be Timekeepers—legendary time travelers sworn to keep history safe from the evil Belial—five classmates are sent into the past to restore balance, and bring order back into the world, one mission at a time.

Children are the keys to our future. And now, children are the only hope for our past.

The Last Timekeepers Time Travel Adventure Series:

The Last Timekeepers and the Dark Secret, Book #2 Buy Links:

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀

ABOUT THE AUTHOR

Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, and the teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, researching, or revising, she enjoys reading, exercising, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her hubby, one spoiled yellow Labrador and a moody calico cat.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter, and Smashwords. Look up her Amazon Author page for a list of current books. Be sure to check out THE LAST TIMEKEEPERS TIME TRAVEL SERIES Facebook page.

Tasty Tuesdays–Pumpkin Spice Cake from Tina Griffith

Tags

Dessert, food blog, pumpkin Spice Cake, Recipes, Tasty Tuesdays, Tina Griffith

from Tina Griffith

Author Tina Griffith loves to make this cake for Halloween and November with her kids, and now her grandkids, but as any true pumpkin lover knows, pumpkin desserts are not just for the fall. Use any pan you like. Tina has baked this cake in a Bundt pan, a 13 x 9-inch pan, cupcake tins, and in three separates shape/sizes for freezing. It’s so easy to prepare and will fill your home with a wonderful aroma.

Pumpkin Spice Cake
1 spice cake mix box
1 cup pumpkin puree
1 tsp. pumpkin spice
Raising, walnuts, or blueberry jam, optional

Follow package instructions for egg, oil, and water amounts along with baking temps and time.

Cream Cheese Frosting
8 oz. cream cheese, room temperature
½ cup butter, room temperature
3 cups icing sugar – Confectioner’s sugar
1 tsp. vanilla extract
⅛ tsp. salt

Cool cake completely before frosting. This helps stop crumbs from mysteriously appearing all over your frosting.

ABOUT THE AUTHOR

Tina Ruiz, was born in Germany, but her family moved to Canada when she was in grammar school.

After her husband of 25 years passed away, she wrote romance novels to keep the love inside her heart. Tina now has eleven romance novels on Amazon, and while all of them have undertones of a love story, they are different genres; murder, mystery, whimsical, witches, ghosts, suspense, adventure, and her sister’s scary biography.

Tina has worked in television and radio as well as being a professional clown at the Children’s Hospital. She lives in Calgary with her second husband who encourages her to write her passion be it high-quality children’s books or intriguing romance.

Stay connected with Tina (Griffith) Ruiz on her Facebook group Tina Speaks Out.

Check out Tina’s books on AMAZON

Tasty Tuesdays–Pancake Cups from Tina Griffith

Tags

Dessert, food blog, Pancake cups, romance, Suspense fiction, Tasty Tuesdays, Til Text do Us Part, Tina Griffith

from Tina Griffith

I am a true romantic at heart which is why I write romance books. Today I want to share my favorite treat for a romantic breakfast. These pancake cups are delicious any time during the year. They are so light and sweet that they melt in your mouth. YUMMY!

PANCAKE CUPS

1 cup milk

6 eggs

1 cup flour

½ tsp. salt

1 tsp. vanilla

1 tsp. orange zest, optional

¼ cup butter, melted

Preheat oven to 400° F.

Blend the first 6 ingredients together with a hand mixer, and then add the butter very VERY slowly.

Grease muffin tins then fill them half-full with pancake mixture. Bake 15 minutes, or until fluffy and golden brown.

Once the cups have cooled, fill them with your favorite fruit. I prefer apple or cherry pie filling, but you could use pumpkin or blueberry.

Before serving, sprinkle a generous amount of icing sugar on top. I’ve sprinkled shaved dark chocolate on top of the icing sugar, but that’s just me. 😊

My latest murder, Til Text Do Us Part, is expected to release around the world by Valentine’s Day 2021. Grab a copy then sit back and nibble on some these tasty pancake cups. They are my favorite treat for February.

Louisiana Hobbs is an award-winning, murder mystery writer, and she has a malicious stalker. This person has been taking particular passages from the pages of her books, and has used the detailed information to commit chilling murders to perfection. But, has the stalker killed people out of revenge or as a form of flattery? While the author works closely with Detective Brody Anson to find the answer to that question, they develop an obsession for each other that becomes difficult to deny.

As the weeks turn into months, they have been trying to keep their surging desires in check…at least until the murderer has been put behind bars. But when Louisiana becomes the target in a dangerous game of cat and mouse, will this couple continue to withhold their true feelings from each other and the rest of the world?

About the Author

Tina Griffith, who also has thirty published children’s books as Tina Nykulak Ruiz, was born in Germany, but her family moved to Canada when she was in grammar school.

After her husband of 25 years passed away, she wrote romance novels to keep the love inside her heart. Tina now has thirteen romance novels on Amazon, and while all of them have undertones of a love story, they are different genres; murder, mystery, whimsical, witches, ghosts, suspense, adventure, and her sister’s scary biography.

Tina has worked in television and radio as well as being a professional clown at the Children’s Hospital. She lives in Calgary with her second husband who encourages her to write her passion be it high-quality children’s books or intriguing romance.

Stay connected with Tina (Griffith) Ruiz on her Facebook group Tina Speaks Out.

Tasty Tuesdays–Pumpkin Bundt Cake from Amanda Cabot

Tags

Amanda Cabot, clean romance, Dessert, Dreams Rekindled-Historical Christian Romance, food blog, low-fat cake, Pumpkin Bundt Cake, recipe, Sweet romance, Tasty Tuesdays

Once upon a time, many long years ago, I found a Kellogg’s recipe called Choco-Dot Pumpkin Cake which soon became a family favorite. As the years passed and I adopted a lower fat diet, I stopped making it. This past Thanksgiving, I remembered how much we’d enjoyed the original recipe and wondered if I could tweak it to make it a bit healthier. I reduced the sugar, substituted applesauce for oil, eliminated the chocolate chips, and substituted GrapeNuts for the walnuts. Here’s the result, which we found to be absolutely delicious.

Please note that, as is the case with most lower fat baked goods, it’s important to do all mixing by hand.

Preheat oven to 350 degrees.

Grease and flour large Bundt pan. (I use a floured spray like Pam or Baker’s Joy.)

Beat well:      

4 eggs

Add and mix well:

2 cups canned pumpkin, not pumpkin pie filling

1 ½ cups sugar

Stir in:

1 cup unsweetened applesauce

1 cup Kellog’s All-Bran

1 cup Grapenuts

Mix and fold in:

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

½ tsp salt

¼ tsp allspice

1 ½ tsp cinnamon

½ tsp cloves

¼ tsp ginger

Pour into prepared pan and bake for 50 minutes or until a cake tester comes out clean.

Cool in pan for 10 minutes, then turn onto cooling rack to complete the cooling.

Enjoy!

While you’re waiting for the cake to bake, check out Amanda’s Historical Christian Romance Dreams Rekindled.

Available at Amazon  Barnes & Noble  Christian Book Distributors

Dreams Rekindled

By Amanda Cabot

He’s bound and determined to find peace . . . but she’s about to stir things up.

Dorothy Clark dreams of writing something that will challenge people as much as Harriet Beecher Stowe’s Uncle Tom’s Cabin seems to have. But in 1850s Mesquite Springs, there are few opportunities for writers—until newspaperman Brandon Holloway arrives, that is.

Brandon Holloway has seen firsthand the disastrous effects of challenging others. He has no intention of repeating that mistake. Instead of following his dreams, he’s committed to making a new—and completely uncontroversial—start in the Hill Country.

As Dorothy’s involvement in the fledgling newspaper grows from convenient to essential, the same change seems to be happening in Brandon’s heart. But before romance can bloom, Dorothy and Brandon must work together to discover who’s determined to divide the town and destroy Brandon’s livelihood.

About the Author:

Amanda Cabot’s dream of selling a book before her thirtieth birthday came true, and she’s now the author of more than thirty-five novels as well as eight novellas, four non-fiction books, and what she describes as enough technical articles to cure insomnia in a medium-sized city. Her inspirational romances have appeared on the CBA and ECPA bestseller lists, have garnered a starred review from Publishers Weekly, and have been nominated for the ACFW Carol, the HOLT Medallion, and the Booksellers Best awards. A popular workshop presenter, Amanda takes pleasure in helping other writers achieve their dreams of publication.

Connect with Amanda on  her Website: Facebook: Twitter @AmandaJoyCabot: and her Blog

Tasty Tuesdays–Epiphany Frangipane Chocolate Spice Cake from Catherine Castle

Tags

A Groom for Mama, almond paste, Catherine Castle, Dessert, epiphany cake, food blog, King cake, recipe, Sweet romance, Tasty Tuesdays, three king's cake

Two years ago in late December, I discovered almond paste and went down a cake rabbit hole. My family celebrates Christmas on New Year’s Day most years, but that year we were celebrating after January 6, which is Epiphany. Epiphany is the traditional date the Wise Men visited the Christ Child, and to celebrate the event a special cake, with a plastic baby or bean hidden in the cake, is served. The Epiphany cake, often referred to as a King cake or the Three Kings cake, has many forms, flavors, and even many trinkets hidden in it. It is also a tradition in many countries, especially those with a Catholic background.

I’d never heard of a King cake, except in reference to Louisiana Mardi Gras celebrations. After some research, I decided to come up with my own version of an Epiphany King cake using almond paste. It took several tries to create something that showed off the frangipane I’d made from the almond paste. On my first attempt, using a yellow cake recipe, the frangipane melted into the cake batter and didn’t give me the definition I wanted.

So I began experimenting. I decided I’d make a chocolate spice cake with a frangipane layer. That worked. I’m calling it Epiphany Frangipane Chocolate Spice Cake. If you don’t want to make it an Epiphany cake, complete with trinkets, just call it Frangipane Chocolate Spice Cake

Here’s the recipe, just in time for you to make your own Epiphany cake for tomorrow’s celebration. So rush out to the store, get what you need and bake. Or just bake it any time you like and celebrate the Wise Men worshipping the Christ. There’s never a deadline on worship of Jesus.

Frangipane Chocolate Spice Cake

Ingredients:

Optional:

• 1 bean, or 1 plastic small baby figurine, or several small trinkets. Be sure to tell your guests these items are hidden in the cake!
• Chopped maraschino cherries or chopped candied fruit for decorating the cake. You can  add the chopped candied fruits to the baking pan before you add the batter, scattering them evenly around the pan, or you can reserve them and scatter them over the top of the bake cake adhering them to the cake with a bit of confectioner sugar glaze.

Cake ingredients:

1 cup shortening

2 ½ cups sifted cake flour

2 cups granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground cloves

3 tablespoons cocoa

1 cup buttermilk, divided into ¾ cup and ¼ cup

1 teaspoon vanilla extract

4 eggs, room temperature

Almond Cream Frangipane ingredients:

½ cup (1 stick) unsalted butter, softened

½ cup granulated sugar

2 eggs, room temperature

¾ cup almond flour

2 tablespoons all-purpose flour

2 teaspoons vanilla extract

1 teaspoon almond extract

Directions:

Make your frangipane first!

• Add all ingredients for the frangipane into a mixing bowl. Combine ingredients on medium, then on high until fully combined.
• Refrigerate frangipane until cake batter is ready.

Then make the cake batter:

• Combine sifted flour with spices and cocoa
• In another bowl, cream shortening until fluffy. Add 1 cup sugar and mix again, then add 1 cup flour and spices. Mix and beat until combined, adding ¾ cup buttermilk, ¼ cup at a time, as needed to make batter mixable.
• Add remaining flour and sugar and buttermilk until combined. Beat 2 minutes on medium speed. Keep batter scraped down from sides and bottom on bowl while beating.
• Add eggs and remaining ¼ cup of buttermilk. Beat 2 more minutes on medium.
• In a lightly buttered, easy-release Bundt pan, gently pour 2 cups of batter into cake pan, smoothing out until batter is level if necessary.
• Drop frangipane by teaspoonfuls onto batter, taking care to center in in batter. Or alternately you could pipe frangipane onto batter.

• Gently cover frangipane with 1 ½ cups batter, leveling out if necessary.
• Add another layer of frangipane in same manner as before.
• Cover with 1 ½ cups cake batter.
• Put upper rack in the lower third of oven. Preheat to 350 degrees.  Bake cake for 60-65 minutes or until wooded skewer inserted in cake comes out clean. Note: you will need a long skewer, not just a toothpick to test for doneness.
• Cool pan upright for 5-10 minutes. Invert onto a wire cooling rack, Cool cake completely on wire rack.

Note: You will have extra batter and frangipane with this recipe. To use remaining mixes, make cupcakes.

• Spoon 1/8 cup batter into a cupcake line
• Top with 1 teaspoon frangipane, centering it in batter
• Cover frangipane with another scant 1/8 cup batter. Bake at 375 degrees for 35 minutes or until toothpick inserted in cupcake comes out clean.

I hope you’ll enjoy my cake. While it’s baking check out my romantic comedy with a touch a drama, A Groom for Mama. There’s cake in this book, too. Wedding cake.

A Groom for Mama

By Catherine Castle

Beverly Walters is dying, and before she goes she has one wish—to find a groom for her daughter. To get the deed done, Mama enlists the dating service of Jack Somerset, Allison’s former boyfriend.

The last thing corporate-climbing Allison wants is a husband. Furious with Mama’s meddling, and a bit more interested in Jack than she wants to admit, Allison agrees to the scheme as long as Mama promises to search for a cure for her terminal illness.

A cross-country trip from Nevada to Ohio ensues, with a string of disastrous dates along the way, as the trio hunts for treatment and A Groom For Mama.

A Groom for Mama is available on Amazon and Barnes and Noble.

About the Author:

Multi-award winning author Catherine Castle loves writing. Before beginning her career as a romance writer she worked part-time as a freelance writer. She has over 600 articles and photographs to her credit, under her real name, in the Christian and secular market. She also lays claim to over 300 internet articles written on a variety of subjects and several hundred poems. In addition to writing she loves reading, traveling, singing, theatre, quilting and gardening. She’s a passionate gardener whose garden won a “Best Hillside Garden” award from the local gardening club. She writes sweet and inspirational romances. You can find her award-winning Soul Mate books The Nun and the Narc and A Groom for Mama, on Amazon and Barnes and Noble.

Follow her on Twitter @AuthorCCastle, FB or her blog.

Tasty Tuesdays–Christmas Pudding Muffins from Sharon Ledwith

Tags

Christmas Pudding Muffins, Dessert, food blog, recipe, Sharon Ledwith, Tasty Tuesdays

Nostalgic Christmas Treats from Sharon Ledwith

Here’s a new twist on an old favorite that will leave you longing for those good old days when family holiday get-togethers were spent hanging with your cousins, and playing with your new toys at your grandparents’ house. Not only perfect for the dessert table, these holiday-inspired muffins also make wonderful gifts. Fill a festive tin from the dollar store to create the perfect present for teachers, baby-sitters, hair-stylists, and neighbors.

Christmas Pudding Muffins

1⅓ cups all-purpose flour
⅔ cup brown sugar
1 tsp. baking powder
2 eggs
½ cup unsalted butter, melted
½ cup milk
1¼ cups mincemeat
6 glace cherries, halved

Preheat oven to 350° F.

Insert cupcake liners into a 12-cup muffin pan.

Whisk flour with sugar and baking powder in a large bowl.

Whisk eggs with butter and milk in another bowl, then stir into flour mixture.

Stir in mincemeat.

Spoon batter into prepared muffin tin. Bake until a skewer inserted in a muffin comes out clean, 40 to 45 minutes.

Cool completely in pan.

Glaze
1 cup icing sugar, powdered sugar
2 tbsp. milk
Glace cherries

Whisk icing sugar with milk. Brush muffins with glaze and top with glace cherries.

While you’re waiting for your muffins to cool, take a seat in your favorite cozy chair and crack open one of my books. May I suggest a visit to Fairy Falls? I guarantee this book will take you on a journey far away from the busyness of the holiday season.

Fairy Falls was bores-ville from the get-go. Then the animals started talking…

The Fairy Falls Animal Shelter is in trouble. Money trouble. It’s up to an old calico cat named Whiskey—a shelter cat who has mastered the skill of observation—to find a new human pack leader so that their home will be saved. With the help of Nobel, the leader of the shelter dogs, the animals set out to use the ancient skill of telepathy to contact any human who bothers to listen to them. Unfortunately for fifteen-year-old Meagan Walsh, she hears them, loud and clear.

Forced to live with her Aunt Izzy in the safe and quiet town of Fairy Falls, Meagan is caught stealing and is sentenced to do community hours at the animal shelter where her aunt works. Realizing Meagan can hear her, Whiskey realizes that Meagan just might have the pack leader qualities necessary to save the animals. Avoiding Whiskey and the rest of shelter animals becomes impossible for Meagan, so she finally gives in and promises to help them. Meagan, along with her newfound friends, Reid Robertson and Natalie Knight, discover that someone in Fairy Falls is not only out to destroy the shelter, but the animals as well. Can Meagan convince her aunt and co-workers that the animals are in danger? If she fails, then all the animals’ voices will be silenced forever.

BUY LINKS

Amazon Kindle – Amazon Paperback – Barnes & Noble 

Mirror World Publishing ebook
Mirror World Publishing Paperback

ABOUT THE AUTHOR
Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, and the teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, researching, or revising, she enjoys reading, exercising, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her hubby, one spoiled yellow Labrador and a moody calico cat.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter, Look up her Amazon Author page for a list of current books. Be sure to check out THE LAST TIMEKEEPERS TIME TRAVEL SERIES Facebook page.

Tasty Tuesdays–Bread Pudding from Leigh Goff

Tags

Bread Pudding, Dessert, food blog, Koush Hollow, Leigh Goff, recipe, Tasty Tuesdays, YA Gothic

from Leigh Goff

Here is a dessert I confiscated and made my own. This New Orleans treat is perfect on a special night for two as well as holiday gatherings and everything in between.

Here are a few tips to make preparing this dessert easier:

Soak the raisins in bourbon before you start this recipe. You can even soak them a day or two ahead.

The bread you use should be a little dry. If the bread you are using is fresh, after you cube it, spread it out on a sheet pan and put it in a 200° F oven for 10 minutes.

Go easy on the bourbon sauce. It is strong! But so delicious.

Bread Pudding
1 cup raisins
¼ cup bourbon whiskey
1 loaf French bread, at least a day old, cut into 1-inch cubes
1 qt. milk
3 large eggs
2 cups sugar
2 tbsp. vanilla extract
¼ tsp. allspice
¼ – ½ tsp. cinnamon
3 tbsp. butter, melted

Combine raisins and bourbon in a small bowl. Cover and soak for 1 to 2 hours or until the raisins have absorbed most of the bourbon.

Preheat oven to 350° F.

Pour milk into a large bowl. Add bread and press into milk with your hands or a large spoon until all the milk is absorbed.

In a separate bowl, whisk eggs until frothy. Whisk in sugar, vanilla, allspice, and cinnamon. Pour over bread mixture. Add bourbon-soaked raisins, with or without the remaining soaking liquid. Stir gently to combine.

Pour melted butter onto bottom of a 9 x 13-inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in bread mixture then egg mixture.

Bake 35 – 45 minutes, until liquid has set. The pudding is done when the edges are just brown and pulling away from the pan edge.

Bourbon Sauce
½ cup (1 stick) butter, melted
1 cup sugar
1 large egg
½ cup Kentucky bourbon whiskey, amount according to taste

Make the bourbon sauce while the bread pudding is cooking.

Melt butter in a saucepan on low heat. Whisk in sugar and egg. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove pan from heat.

Do not allow mixture to simmer! Or the sauce will curdle. By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.

Whisk in bourbon. Whisk again before serving. The sauce should be soft, creamy, and smooth.

Serve with whiskey sauce on the side. This dessert is best eaten the day it is made.

Please allow me to share a sneak peek of my Coming Soon Southern Gothic book while you enjoy your pudding.

Koush Hollow:
Where bayou magic abounds and all that glitters…is deadly.

After her father’s untimely death, Jenna Ashby moves to Koush Hollow, a bayou town outside of New Orleans, dreading life with her wealthy mother.

As the sixteen-year-old eco-warrior is introduced to the Diamonds & Pearls, her mother’s exclusive social club, she comes to the troubling realization that secrets are a way of life in Koush Hollow.

 How do the Diamonds & Pearls look so young, where does their money come from, and why is life along the bayou disappearing?

As Jenna is drawn into their seductive world, her curiosity and concerns beg her to uncover the truth. However, in this town where mysticism abounds and secrets are deadly, the truth is not what Jenna could have ever imagined.

The Parliament House

ABOUT THE AUTHOR

Leigh Goff writes young adult fiction. She is a graduate from the University of Maryland and a member of the Society of Children’s Book Writers & Illustrators (SCBWI).

Born and raised on the East Coast, she now lives in Maryland where she enjoys the area’s great history and culture.

Her third young adult novel, Koush Hollow, a Southern gothic set in New Orleans, will release on September 1, 2020 from The Parliament House.

Learn more about Leigh Goff on her website and blog. Stay connected on Facebook, Instagram, Pinterest

Tasty Tuesdays–Heavenly Honey Bun Cake from Sharon Ledwith

Tags

Blackflies and Blueberries, Dessert, food, Honey Bun Cake, Recipes, Sharon Ledwith, Tasty Tuesdays, YA fiction

from Sharon Ledwith

Some recipes take me back to a time when life was simpler—a.k.a. living with my parents, eating their food, and not having to any pay bills or a mortgage. As the name suggests, this cake tastes exactly like the honey bun I used to buy during my high school days. Trust me, just one mouthful of this sugary bliss propels you back to those days where all your happy memories and good times of the past, still exist.

A warning to the wise: it’s quite a sweet cake and not for those who are watching their waistlines, so wait until after you’ve blown your New Year’s Resolutions to try this delish dish. I’ve found this is the perfect cake to serve during holidays, celebrations, or perhaps as an indulgent dessert at your monthly book club.

Heavenly Honey Bun Cake
1 package of yellow cake mix (432 g or 18.25 ounce)
¾ cup vegetable oil
4 eggs
1 (250 g or 8 ounce) container of sour cream
1 cup brown sugar
1 tablespoon ground cinnamon

Preheat oven to 325° F (165° C).

In a large mixing bowl, combine cake mix, oil, eggs, and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9 x 13-inch glass baking dish. Combine the brown sugar and cinnamon, sprinkle over the batter.

Spoon the remaining batter into the cake pan. Be sure to cover the brown sugar and cinnamon well. Twirl the cake with a butter knife or icing knife until it looks like a honey bun or whatever design you want to make.

Bake 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Frosting
2 cups confectioners’ sugar
4 tablespoons milk
1 tablespoon vanilla extract

In a small bowl, whisk together the confectioners’ sugar, milk, and vanilla extract until smooth. Spread across the cake while fairly hot. Serve warm.

Tastes wonderful if served with a small scoop of vanilla ice cream.

While you’re waiting for the cake to bake, take a seat in your favorite comfy chair and crack open one of my books. May I suggest a visit to Fairy Falls, or if you’re feeling really adventurous, a trip back in time with The Last Timekeepers? Whichever you choose, I guarantee either series will take you on a journey far away from thoughts of paying bills or putting in a load of laundry.

Here’s a glimpse into one of the books from Mysterious Tales from Fairy Falls, my teen psychic mystery series.

The only witness left to testify against an unsolved crime in Fairy Falls isn’t a person…

City born and bred, Hart Stewart possesses the gift of psychometry—the psychic ability to discover facts about an event or person by touching inanimate objects associated with them. Since his mother’s death, seventeen-year-old Hart has endured homelessness, and has learned ways to keep his illiteracy under wraps. He eventually learns of a great-aunt living in Fairy Falls, and decides to leave the only life he’s ever known for an uncertain future.

Diana MacGregor lives in Fairy Falls. Her mother was a victim of a senseless murder. Only Diana’s unanswered questions and her grief keeps her going, until Hart finds her mother’s lost ring and becomes a witness to her murder.

Through Hart’s psychic power, Diana gains hope for justice. Their investigation leads them into the corrupt world threatening Fairy Falls. To secure the town’s future, Hart and Diana must join forces to uncover the shocking truth, or they risk losing the true essence of Fairy Falls forever.

AMAZON BUY LINK

 

Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, and the teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, researching, or revising, she enjoys reading, exercising, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her hubby, one spoiled yellow Labrador and a moody calico cat.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter,  Goodreads, and Smashwords. Look up her Amazon Author page for a list of current books. Be sure to check out THE LAST TIMEKEEPERS TIME TRAVEL SERIES Facebook page.