Category Archives: Recipe

Release Blitz: Indulge With Me by Kristen Proby & Suzanne M. Johnson

Posted on October 2, 2018 by Amy-OUABB

Indulge With Me by Kristen Proby
Series: With Me In Seattle #10
Release Date: October 2nd, 2018

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Synopsis:

The beloved Montgomery Family, from New York Times Bestselling author Kristen Proby’s With Me In Seattle series, is big, and it just keeps growing! There are parties and celebrations taking place at every turn, and we are delighted to invite you to all of the festivities!

Whether it’s a brunch hosted by Nate and Jules McKenna, or a fancy dinner party hosted by Luke and Natalie Williams, you won’t want to miss all we have in store for you! Each all-new story will feature shenanigans, laughter, love and lots of food.

And let’s not forget cocktails!

Kristen, along with USA Today Bestselling author Suzanne Johnson, have teamed up to bring you this cookbook, celebrating family, love, and absolutely delicious foods, perfect for any occasion.

So sit back, or march straight into the kitchen, and get ready to indulge. We hope you’re hungry!

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Download Today!
Amazon US: https://amzn.to/2NRW3PU
Amazon US Paperback: https://amzn.to/2GJlYRm
iBooks: https://apple.co/2J2rvYk
Kobo: http://bit.ly/2s51X33
Barnes & Noble: http://bit.ly/2LkshON
Google Play: http://bit.ly/2IasiDF
Add to Goodreads: http://bit.ly/2DmYlBy

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Meet Kristen:

Kristen was born and raised in a small resort town in her beloved Montana. In her mid-twenties, she decided to stretch her wings and move to the Pacific Northwest, where she made her home for more than a dozen years.

During that time, Kristen wrote many romance novels and joined organizations such as RWA and other small writing groups. She spent countless hours in workshops, and more mornings than she can count up before the dawn so she could write before going to work. She submitted many manuscripts to agents and editors alike, but was always told no. In the summer of 2012, the self-publishing scene was new and thriving, and Kristen had one goal: to publish just one book. It was something she longed to cross off of her bucket list.

Not only did she publish one book, she’s since published close to thirty titles, many of which have hit the USA Today, New York Times and Wall Street Journal Bestsellers lists. She continues to self publish, best known for her With Me In Seattle and Boudreaux series, and is also proud to work with William Morrow, a division of HarperCollins, with the Fusion Series.

Kristen and her husband, John, make their home in her hometown of Whitefish, Montana with their two pugs and two cats.

Connect with Kristen:

Facebook: https://www.facebook.com/BooksByKristenProby/
Twitter: https://twitter.com/Handbagjunkie
Instagram: https://www.instagram.com/kristenproby/
BookBub: https://www.bookbub.com/authors/kristen-proby
Goodreads: http://bit.ly/2kBRdpj
Amazon: http://amzn.to/2BD4vfq
Pinterest: @handbagjunkie
Website: https://www.kristenprobyauthor.com/
Newsletter: https://mailchi.mp/kristenproby/newsletter-sign-up

About Suzanne:

USA Today bestselling author Suzanne Johnson is family trained, a south Georgia native who’s been cooking all of her life, creating not only some really unique food, but precious memories that reoccur every time she smells something simmering in the oven. In all of her books, Suzanne shows that making a delicious meal doesn’t have to be complicated–it just has to be made with love. So go ahead, don’t be bashful, dive right in. Who knows? You might just make a few memories of your own

Connect with Suzanne:

http://southernbitsandbites.com

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Berkley Bookmas Featuring A Cuban Holiday Recipe From Chanel Cleeton

Posted on November 30, 2017 by Amy-OUABB

Once Upon a Book Blog is so excited to participate in Berkley Bookmas and today we’re hosting a Cuban Holiday Recipe from Chanel Cleeton in honor of her upcoming release Next Year in Havana! Berkley Bookmas is chock full of exclusive content from authors like exclusive excerpts, deleted scenes, author recipes and more!

Check out the calendar of events below:

One of my favorite holiday traditions is celebrating Noche Buena. In the Cuban culture, Christmas Eve is the night where we have our big meal, and throughout my childhood, my family would celebrate the evening with a pig roast and some of my favorite dishes like black beans and rice, yucca, flan, and more. The pig roasts in either a pit or a wooden box with coals on top of a grate all day long, and everyone gathers in the backyard, listening to music, relaxing and celebrating while the meal cooks. It’s a really fun way to pass the day and in Florida the weather is usually perfect for spending it outside. Once the pig is ready and the other food is cooked, the party goes on into late hours of the night (or early hours of the morning). While roasting a whole pig can be a daunting endeavor, if you want to celebrate Noche Buena in Cuban style, here’s my favorite family recipe for black beans and rice that’s the perfect side to any Christmas Eve dinner.

Black Beans & Rice Recipe

1 15.5 oz. can Goya Black Beans

2 tbl. olive oil

1 tbl. white cooking wine

2 minced cloves of garlic

1 tsp. oregano

1 bay leaf

3/4 cup of water

1 tsp. cumin

1/2 cup onion, finely chopped

1/4 cup green pepper, finely chopped

1/4 tsp. Goya Adobo seasoning

Salt

Pepper

Cilantro

2 cups cooked long grain white rice

Place the beans and the water in a small to medium sized saucepan and cook over low to medium heat until warm. Add oil, cooking wine, garlic, oregano, bay leaf, cumin, onion, green pepper, and Adobo to the beans and mix. Bring to a boil. Lower heat and cook on low for one hour. Check regularly to make sure it doesn’t foam/bubble over. Serve over two cups of cooked long grain white rice (either according to package instructions in saucepan or in rice cooker). Season with salt and pepper to taste when serving. Can top with cilantro.

GIVEAWAY

one $100 Visa gift card, and a book/galley/bound manuscript by each of the authors participating.

http://bit.ly/2zlFxAq

For tomorrow’s fun, head to one of the following blogs:

Sunday Loves – 22.06.2014

Posted on June 22, 2014 by charmouabb

So last week I finally had a reason to make a brownie recipe that I’ve had written down for literally years. But have never made. And HOLY MOLY I can still taste the goodness. So I’m sharing my recipe for my Sunday Loves this week. It’s the first episode of TB in a couple of sleeps so maybe you might want to cook this bad boy up and have it on hand juuuuust in case Eric doesn’t make an appearance… pretty sure that’s my/our plan!

Oh and btw this recipe does come with a warning: It is extremely extremely decadent. So when it says cut into small squares you literally want tiny small squares. I know this from experience since last week I decided to taste test the brownie before Kindy pickup… It wasn’t a good look me showing up with a chocolate hangover! Totally worth it though.

Choc Cheesecake Brownie!!!

Pure indulgent deliciousness…

INGREDIENTS:

BROWNIE:

150g butter, melted and slightly cooled

1/2 cup cocoa

3 eggs, room temperature

11/4 cups sugar

1 teaspoon vanilla essence

1/2 cup flour

3/4 teaspoon baking powder

1/2 cup dark chocolate chipes

TOPPING:

250g cream cheese, softened

1 egg

1/4 cup sugar

1/2 teaspoon vanilla essence

METHOD:

Preheat the oven to 170C. Line an 18cmX28cm tin with baking paper.
To make the topping, beat the cream cheese, egg and sugar together until fluffy. Add the vanilla essence and beat again until combined. Set aside.
To make the brownie, pour the melted butter into a large bowl and sift over the cocoa. Whisk together until combined. Add the eggs, sugar and vanilla essence. Whisk vigorously for about 30 seconds until the mixture becomes creamy and slightly paler in colour.
Sift over the flour and baking powder. Use a spatula to combine gently. Fold in the chocolate chips.
Spoon half the brownie mixture into the base of the prepared tin, smoothing it out with the back of a spoon. Place dollops of the topping over the brownie, then fill in the gaps with the remaining brownie mixture.
Use the point of a knife or a chopstick to zigzag through the brownie and swirl the two mixtures together.
Bake for about 45 minutes until the brownie is pulling away from the sides of the pan and is not wobbly in the centre. Cool in the pan and cut into small squares to serve. KEEP REFRIGERATED.