Delicious Oatmeal Cookies #Christmas #Recipes

Christmas is just about upon us, and there is one delectable treat I always make during the holidays. You got it. Oatmeal cookies. Sweet, chewy rounds of goodness. Mmmm! However, these cookies aren't like any your grandmother made—not unless she was privy to my secret ingredient, that is.

What's the secret ingredient? Shredded coconut. That's what makes these mouth-watering morsels of oaty goodness so moist and delicious.

This is one of my tried and true recipes. I come back to it again and again. So fire up the oven, pull out your best mixing bowl, and let's bake up a batch of cookies.

Raisin Oat Cookies

1 cup butter, softened

1 cup white sugar

1 cup brown sugar, packed

2 eggs

2 teaspoons vanilla

2 cups flour

2 teaspoons baking powder

¾ teaspoon salt

2 cups raisins

2 cups quick-cooking oats

1 cup sweetened, shredded coconut

Preheat oven to 350º. Cream the butter and the sugars until light and fluffy. Beat in the eggs and vanilla. Add dry ingredients. Stir in raisins, oats, and coconut. Drop by rounded tablespoons onto a light greased baking sheet. Bake for approximately 15 minutes (or until golden around the edges). Makes about 4 dozen cookies.

So...what's YOUR favorite Christmas Cookie Recipe? Let's make this a cookie recipe swap! :)

Cranberries And Cream Cookie Bars #Recipe

I found a recipe online that combined a cream filling with an oatmeal crust and I fiddled with the recipe a bit. I added extra cranberries and vanilla to the cream filling. I decreased the salt and swapped out the white sugar for brown sugar in the crust. The result is a cookie bar that is wonderful served warm (with a scoop of vanilla ice cream???) or cold (with a cup of hot tea!). I hope you enjoy!

Cranberries and Cream Bars

Ingredients:

CREAM FILLING:

• 3 large egg yolks
• 1 1/2 cups sour cream
• 1 cup sugar
• 3 tablespoons cornstarch
• 2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cup dried cranberries

CRUST:

• 1 cup butter, very soft
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1 1/3 cups old fashioned oats
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 cup sweetened shredded coconut

 Directions:

1. Preheat oven to 350° F. Lightly spray a 13-inch x 9-inch baking pan with non-stick spray. Set pan aside.

2. Prepare cream filling. In the top of a double boiler, whisk together the egg yolks, sour cream, sugar, cornstarch, vanilla, and salt until well combined; stir in the cranberries. Cook and stir over simmering water until mixture is thickened, 10-15 minutes. Remove from heat and set aside.

3. Prepare the crust. In a large bowl, cream together the butter and brown sugar. Stir in the vanilla. Add the flour, oats, salt, baking soda, and coconut. Stir until all ingredients are well incorporated. Press HALF of the dough evenly into the bottom of the prepared baking dish. Bake the bottom crust until set, about 10 minutes. (The remaining dough will become the topping.)

4. Remove the bottom crust from the oven. Spread cranberry cream mixture over crust and crumble reserved dough evenly over the top of the cream. Bake until filling is set and top is golden brown, about 30 minutes. Cool and cut into bars.

Starlight Cupcakes to the Rescue! #Recipe for #Foodies

It's cold. Freezing cold. And I need a reason to smile. What’s a woman to do?

Bake cupcakes! Yes! One of my favorite recipes for cupcakes comes from my trusty Betty Crocker Cookbook. I have the one I was given as a gift when I married my husband. I also have my grandmother’s Betty Crocker Cookbook which has her notes and hand-written recipes tucked inside. It’s a treasure!

Starlight Cupcakes

1 1/2 cups sugar

1/2 cup vegetable shortening

3 eggs

2 1/4 cups all purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 1/4 cups milk (substitute almond milk, if you wish)

2 teaspoons vanilla (original recipe calls for 1 teaspoon)

1.     Cream together the sugar and shortening. Add eggs, one at a time, mixing after each addition until ingredients are well incorporated.

2.     Add flour, baking powder, salt, milk, and vanilla. Stir just until batter comes together and no flour is visible. (Too much mixing at this stage will develop the gluten in the flour and make the cupcakes tough.)

3.     Line 36 medium, greased muffin cups with cupcake liners. Fill each liner half full with batter. Bake in a pre-heated 350º F oven until golden and an inserted toothpick comes out clean, about 18 min. Allow cupcakes to cool to room temperature.

I like my cupcakes sprinkled with confectioner’s sugar, but you can use a tub of any flavored frosting you like. Enjoy!

~   ~   ~

As you can imagine, I’ve been antsy lately. So I took on the task of creating a new cover for my book TAKING LOVE IN STRIDE. Here’s what I came up with. What do you think? The story is about a stiletto-loving school teacher who gets into a battle of wills with a do-it-my-way businessman. It’s a fun, sweet contemporary romance.

Kindle Worldwide

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If you'd like to see the old cover, click here:

Paperback

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It's Time for Mulled Cider!

I love mulled cider. In trying to decide which recipe to use for this post, I was torn between recipes offered by 2 Food Network chefs that I love—Bobby Flay and Ina Garten. I went with Garten’s recipe because I love the flavor and scent of star anise. If you’ve never used this spice, you have got to try it! It smells like a holiday all by itself. I often put a few star anise and few whole cloves into a saucepan of simmering water and let the steam scent the air. It makes my house smell wonderful. Be careful not to let the water evaporate completely or you’ll end up with scorched spices. Now, on to the recipe.

Mulled Cider by Ina Garten of Food Network

Ingredients:

·       1 gallon fresh apple cider

·       4 cinnamon sticks

·       8 whole cloves

·       6 star anise

Directions:

1.         Combine all ingredients into a pot and simmer over low heat for 10 minutes, or until all flavors are combined.
2.          Pour into mugs and serve hot.
3.          Makes 12 servings.

 

I’m celebrating fall with MOUNTAIN LAUREL, the very first book I wrote. This sweet romance won a finalist spot on what was then called The Unpublished RITA Contest (now known as The Golden Heart). Although the manuscript didn't win the contest, editor Tara Gavin of Harlequin bought and published the book. I was so happy and so proud!

 

Links to buy:

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Apple iBooks

Paperback

If your store isn’t listed above, simply search for “Mountain Laurel Donna Fasano.”  Thank you!

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White Chocolate Chip Macadamia Nut Cookies

Now that the weather has grown chilly, I love to turn on my oven and BAKE! Here's a favorite in my household - White Chocolate Chip Macadamia Nut Cookies. Now, some bakers say white chocolate isn't chocolate; however, I disagree. Sort of. White chocolate contains cocoa butter, sugar, and milk, so I say it IS a form of chocolate. It doesn't contain cocoa solids which is the ingredient that darkens the chocolate. Try these cookies. You won't be sorry. 

White Chocolate Chip Macadamia Nut Cookies

Ingredients:

• 1 cup granulated sugar
• 1 cup packed brown sugar
• 11 tablespoons butter, softened
• 2/3 cup vegetable shortening
• 2 eggs
• 2 teaspoons vanilla
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 12 ounces white chocolate chips
• 1 1/2 cup macadamia nuts (see note)

(Note: coarsely chop 1 cup of the nuts and leave 1/2 cup whole)

Directions:

1. Heat oven to 375° F. Cream the sugars, butter, and shortening together. Once they’re fully incorporated, mix in the eggs and the vanilla.
2. Add flour, soda, salt. Stir to combine.
3. Add white chocolate chips and nuts.
4. Drop dough by rounded tablespoonfuls (I use a cookie scoop) about 2 inches apart onto an ungreased cookie sheet (I use non-stick baking mats). Bake until light brown, about 10 to 12 minutes. Cool slightly before removing from cookie sheet.
5. Makes about 5 dozen cookies.

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Dark Chocolate Zucchini Bread #Recipe

This chocolate zucchini bread is dense, moist, and has a decadently rich chocolate flavor. I started out with this recipe and did a little fiddling. I scrapped the honey and increased the brown sugar. I used butter where they called for oil. And I doubled the amount of vanilla and espresso powder. If you don’t have espresso powder or instant coffee, leave it out, but the coffee really enhances the chocolate flavor. The loaf doesn’t taste a bit like coffee, I promise. 

 

Dark Chocolate Zucchini Bread

Ingredients:

• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup plus 2 tablespoons dark brown sugar, packed
• 2 large eggs, room temperature
• 2 teaspoon vanilla extract
• 1 2/3 cups all-purpose flour
• 1/3 cup Dutch-process cocoa powder (also called black cocoa)
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon espresso powder or instant coffee granules
• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup dark chocolate chunks

Directions:

1. Preheat the oven to 350°F degrees and grease a 9” x 5” loaf pan with nonstick cooking spray.
2. Mix together the melted butter and the brown sugar until smooth and glossy. Add the eggs and vanilla. Stir until fully incorporated.
3. In a separate bowl, combine the flour, cocoa powder, salt, baking powder, baking soda, and espresso powder. Add to the butter mixture and stir well. Batter will be very thick.
4. Using a sturdy spoon, mix the zucchini and chocolate chunks. Batter will be thick and stiff (think of the muscles you're developing!) 
5. Spoon the batter into the prepared loaf pan and spread batter into all corners of the pan. Use a silicone (or rubber) spatula to get every bit of batter from the bowl. Smooth the top, evenly. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool for 15 minutes before turning out onto a cooling rack. 

Enjoy! And Happy Autumn! 

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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. :::grin::: 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

Ingredients:

• 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)

Directions:

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.

 

Nova Scotia Oatcakes #Recipe

After a recent trip to Nova Scotia, I couldn’t wait to get home and try my hand at making Oatcakes. These delicious, toasty-oat cookies are offered everywhere, in grocery stores and bakeries, restaurants and even chocolate shops. My husband and I loved them. As you can see in the picture below, I cut my Oatcakes into circles. But you could go the easy route and cut them into squares. I melted 1/2 a cup of dark chocolate baking chips and coated the bottoms of about half the cookies I made. This recipe makes about 10 to 12 nice size cookies, depending on how thin you roll out the dough.

Nova Scotia Oatcakes 

Ingredients:

• 1 cup old fashioned oats
• 1 cup oat flour (or all-purpose)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1/2 cup brown sugar

Directions:

1. Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
2. In a mixing bowl, add oats, flour, baking powder, and salt. Whisk to combine thoroughly.
3. Add butter and brown sugar and stir just until a stiff dough forms.
4. Roll out dough to 1/4-inch thickness. Use a biscuit or cookie cutter to cut out the circles of dough and place on the parchment-lined baking sheet. Re-roll any leftover dough and cut more cookies. (Or roll the dough into a rectangle and cut into squares.)
5. Bake for 12-18 minutes, or until set and edges are slightly golden. Allow to cool. Coat with chocolate, if desired. 

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Electric Skillet Bread #Recipe

 When I was a kid, my mother’s sister (Aunt Margie) made bread in her electric skillet. I asked everyone on my mother’s side of the family if anyone had the recipe, but I came up empty-handed. So, I worked on coming up with a recipe. It took some doing, several fails, but I think I finally have come up with a great recipe. The bread is crispy on the bottom and pillowy soft on top.

This bread is delicious plain, served with butter. Or you can read my Notes below and add flavorings of your choice. I’ve served this plain, or with Everything Bagel Seasonings sprinkled on top, and I’ve also added caramelized onions and roasted garlic. This is delicious, any way you decide to make it. 

Electric Skillet Bread

Ingredients: 

Batter in Cold Skillet

• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1 tablespoon white sugar
• 2 1/4 teaspoons active dry yeast
• 1/4 teaspoon baking soda
• 3/4 cup warm milk (110 degrees F/45 degrees C)
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 2 1/2 cups bread flour
• 1 teaspoon salt
• 1/4 teaspoon ground ginger
• Baking spray (for skillet)
• Flavorings and/or toppings of your choice (*see notes) 

Directions:

1.    In a small bowl, add 1/2 cup warm water, sugar, and yeast. Stir to dissolve and set aside to allow yeast to bloom (about 10-15 minutes).

2.    In a large bowl, add the baking soda, the warm milk, and the other 1/2 cup warm water to the bowl. Stir to dissolve the baking soda. Add the bloomed yeast mixture.

3.    In separate bowl, add the flour, salt, and ginger. Stir to combine.

4.    Using a wire whisk, add 1 cup of flour mixture to the milk mixture. Beat until the batter is smooth and free of lumps. Switch to a wooden spoon and beat in remaining flour mixture. Batter should be thick, sticky.

5.    Prepare electric skillet with non-stick spray. Place batter into cold skillet and spread into an even layer. Cover with the lid. Let rise for one and a half hours or until doubled in size.

6.    Turn on skillet setting to 325 degrees F (162 degrees C). Cook for 30 minutes with the lid on.

7.    Remove lid and allow to cool for an hour before slicing into squares. 

Cooked Skillet Bread - Crispy on the bottom, soft on top

*Notes:

1.    Flavorings: Feel free to dress up your bread with added flavorings. Wet flavorings such as roasted garlic or caramelized onions (or both) should be added during #2 in the directions. Dry flavorings such as garlic powder, onion powder, dried rosemary or another of your favorite herbs can be added during #3 in the directions.

2.    Topping suggestions: Everything Bagel Seasoning, large flake salt, fresh cracked pepper, grated Parmesan cheese. Let your imagination go wild.

Butternut Squash Ravioli with Sage Brown Butter #Recipe

I recently made butternut squash ravioli and I cheated. Rather than taking the time to make my own fresh pasta, I picked up a package of won ton wraps at the grocery story. These Ravioli were utterly delicious! I hope you’ll try this super quick method. No one will notice that you didn’t make your own pasta.

Butternut Squash Ravioli

Makes about 48

1 butternut squash, about 2 1/2 lbs

1 tablespoon olive oil, for roasting the squash

1/2 cup Parmesan cheese, grated

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried sage

1/4 teaspoon cinnamon

Salt and pepper to taste

1 12 ounce package of won ton wraps

Sage Brown Butter

1/4 cup butter

10 fresh sage leaves

Directions:

For the ravioli:

1.     Preheat oven to 400°. Carefully cut the squash in half and scoop out the seeds. Discard seeds. Rub squash with olive oil and roast, cut side down, until soft when poked with a knife, about 35-45 minutes. Let cool and then scrape squash flesh out of the peel and place in a bowl. Discard peel.

2.     Mash the squash and add Parmesan cheese, garlic powder, onion powder, sage, cinnamon, salt and pepper. Stir until thoroughly combined.

3.     Fill each wan ton wrap with a heaping teaspoon of squash filling. Moisten the edges of the wrap with water and fold into a triangle, sealing edges tightly. Continue until all wraps are filled. (Don’t be surprised if you run out of filling or if you have some filling left over. It all depends on how large the squash is.)

4.     To cook: Fill a pot with 2 quarts of water and bring to a boil. Add about a tablespoon of salt to boiling water, and then gently drop the ravioli into the water. Simmer for 4-5 minutes. The ravioli are done when they float to the surface. Don’t overcrowd the pot. Cook in batches. Drain with a slotted spoon and place on a warm platter. Serve with Sage Brown Butter.

5.  Optional serving suggestion: After ravioli have been simmered and drained, fry them in olive oil, 3 minutes on each side, to give them a crispy texture. Mmmm.

For the Sage Brown Butter:

1.     Place butter and sage leaves to a small sauce pan. Cook over medium low heat until the milk solids turn brown, about 10-15 minutes. Do not overcook. You want brown butter, not burned butter.

2.     Pour butter sauce over the ravioli and serve.

 time to make my own fresh pasta, I picked up a package of won ton wraps at the grocery story. These Ravioli were utterly delicious! I hope you’ll try this super quick method. No one will notice that you didn’t make your own pasta.

Falling for a Single Mom #Romance #MothersDay

 USA Today Bestselling Author Donna Fasano brings you two stories that feature strong female leads. No one on this earth is more resilient than a single mother. She has to be. Her children are vulnerable, and they’re depending on her to create a nurturing, loving environment. But single moms deserve caring and affection, too. Come along as fate forces… er, ah… helps Julia and Lainey find the men of their dreams. (Goodness knows, these single moms are both too busy to find love on their own!)

Available at these ebook outlets:

US Kindle            UK Kindle 

iBooks Store 

Nook Book

Kobo 

Google

 

As an Amazon and iTunes Associate, Awesome Romance Blog earns from qualifying purchases. This post may contain paid links.

High Protein Bread #Recipe

 High Protein Bread

I promised my online friends that I'd post my recipe for High Protein Bread. Here it is!

Makes two 8-inch loaves.

Ingredients:

• 2 teaspoons (10 g) active dry yeast 
• 1/3 cup (75 g) lukewarm water
• 1 cup (250 g) egg whites (7 to 8 egg whites, depending on size) 
• 1 cup (255 g) cottage cheese 
• 4 2/3 cups (582 g) bread flour, plus more for dusting 
• 1 tablespoon (10 g) kosher salt
• 1/2 teaspoon ground ginger  

Directions:

1. Dissolve yeast in warm water. Set aside for 15 min to bloom yeast.
2. Put egg whites and cottage cheese in a blender and blend until smooth.
3. Add bread flour, salt, and ginger to a large bowl and stir with a whisk to combine. Make a well in the center.
4. Add the yeast/water mixture and the egg white/cottage cheese mixture to the well in the flour. Stir to combine.
5. Toss a bit of flour on the counter, dump the dough onto the counter, and knead the dough for 5 to 6 minutes or until smooth. A stand mixer with a hook attachment can be used to knead the dough.
6. Shape dough into a ball and place it back into the bowl. Cover and proof in a warm place for 1 1/2 hours or until the dough has nearly doubled in volume.
7. Line two 8 x 4 loaf pans with parchment paper. Punch down the dough and cut it in half. Press each half into a rectangle, roll into a log shape, pinch the seam to seal. Place the logs of dough into the pans, seam side down. Set pans aside to proof for 45 min.
8. Pre-heat oven to 400° F.
9. Use a lamé or very sharp knife to make a slit in each loaf. Bake for 40 to 45 min. The tops of the bread will brown quickly; check often. Once the tops are golden brown, place a piece of aluminum foil loosely over the top to prevent burning and continue baking. Bread is done when it sounds hollow with a gentle tap on the top.
10. Remove from the oven and allow to cool completely before slicing.  

1.     

Make You Mine by @NanReinhardt #NewRelease

New Release! Book 1 of The Walker Family Series 

When his family’s company is on the line, business and pleasure definitely don’t mix, but maybe they should…

Madeline Ross left the city and a career glass ceiling behind, hoping to build a new life as the crew supervisor for Walker Construction in River’s Edge. She’s qualified and experienced, but new CEO Jackson Walker hires someone else. Even as she searches for a different job and builds a life in River’s Edge, the sexy memory of Jack teases.

After a rough year, Jackson Walker’s family business is still struggling. He needs a new construction crew supervisor, and Maddie Ross is perfect, except for the first time in his life, player Jack is suddenly smitten with the curvaceous redhead. He wants her in his bed more than on his payroll.

When his second-rate new hire is a disastrous mistake, Jack humbles himself on Maddie’s doorstep with an offer she can’t refuse. Maddie could be the key to saving his company as long as he hides his heart. But does he have to?

 

What readers are saying:

 

“A very satisfying story that will have you engaged from beginning to end, and characters that you fall in love with.”

 

“I highly recommend this book. It has the right amount of romance and even a bit of suspense.”

 

Find this New Release:

 

Kindle

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Kobo

Apple Books

Google Books

Also available in Paperback

 

As an Amazon Associate, Awesome Romance Blog earns from qualifying purchases. This post may contain paid links.