Tag Archives: bachelor bake-off

Lara Van Hulzen Shares Her Brown Butter Snickerdoodle Cookies Recipe!

Delicious recipes straight from the kitchens of your favorite Tule authors.

Credit to Ambitious Kitchen for this delicious recipe!

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon of salt
  • 2 sticks (1 cup) unsalted butter
  • 1¼ cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoons vanilla extract
  • 1 tablespoon plain greek yogurt
  • For rolling mixture:
  • 1/4 cup sugar
  • 2 teaspoons cinnamon

Continue reading

Bachelor Bake-Off Author Jessica Gilmore Shares Her Apple Cinnamon Cupcakes Recipe!

Delicious recipes straight from the kitchens of your favorite Tule authors.

Ingredients

  • 4 large apples, peeled, cored and thinly sliced. Any apple will do, a baking apple makes a moister cake, an eating one a crisper one.
  • 1 cup (225g) self raising flour – if using all purpose add the usual amounts of baking soda
  • 2 sticks (225g) softened butter
  • ½ cup golden castor sugar plus more for sprinkling
  • ½ cup soft brown sugar
  • Cinnamon
  • 4 eggs

Method

  • Preheat oven to 180 C/350 f
  • Cream the butter and sugar until smooth
  • Beat in the eggs. Fold in the flour and cinnamon smoothly. If your batter isn’t a dropping consistency, add a tablespoon of milk until it is.
  • Line the bottom of the cupcake cases with slices of apple so the bottom is covered
  • Fill each case to about ¾ full
  • Top each cake with more slices of apple
  • Mix several tablespoons of brown or golden castor sugar with a tablespoon of cinnamon
  • Sprinkle the tops of each cake
  • Bake in the oven for approximately 18 minutes. If a skewer doesn’t come away clean bake for another three-five minutes.
  • Enjoy!

An ex au-pair, bookseller, marketing manager and seafront trader, Jessica now works for an environmental charity in York. Married with one daughter, one fluffy dog and two dog-loathing cats she spends her time avoiding housework and can usually be found with her nose in a book. Jessica writes emotional romance with a hint of humour, a splash of sunshine and a great deal of delicious food – and equally delicious heroes.

RELEASE DAY POST! Get to Know Baking for Keeps Author, Jessica Gilmore!

It has a beautiful setting, a town full of interesting folk and, best of all, ranches full of cowboys and other bachelors all waiting for the right girl to tame them – how could I resist?

Hi! I I’m Jessica Gilmore and I live in the beautiful city of York, England with my husband, ballet-mad teen daughter and our much-loved and much-spoiled dog. I’ve been a published author for nearly three years now but Baking for Keeps is my first book for Tule. Continue reading

Bachelor Bake-Off Author Jennifer Faye Shares Her Montana Cowboy Cookies Recipe

Delicious recipes straight from the kitchens of your favorite Tule authors.

Ingredients:

  • 1 cup unsalted butter
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp coarse salt
  • 1 ½ cups light brown sugar
  • 2 ½ cups flour
  • 2 tsp vanilla
  • ½ cup Reese’s pieces
  • ½ cup chocolate chips
  • 1 cup coarsely broken pretzels

Makes 30-32 cookies

Directions:

  1. Preheat oven to 350°F.
  2. Add butter to a medium saucepan and bring to a boil, stirring continuously. Lower heat to simmer. Continue to stir until the butter turns a caramel shade (approx. 7-9 mins). Cool pan in a cold water bath in the sink (approx. 15 mins).
  3. Combine eggs, baking soda, coarse salt, and vanilla. Whisk together.
  4. Whisk in cooled butter.
  5. Whisk in brown sugar.
  6. Stir in flour, ½ cup at a time. Stir pretzels, chocolate chips, and Reese’s Pieces.
  7. Line baking sheet with parchment paper.
  8. Using Tbsp take a well-rounded scoop of dough and place on tray. Space cookies an inch or two apart.
  9. Bake 12-13 minutes.
  10. Enjoy!

Award-winning author, Jennifer Faye pens fun, heartwarming contemporary romances with rugged cowboys, sexy billionaires and enchanting royalty. Internationally published with books translated into nine languages. She is a two-time winner of the RT Book Reviews Reviewers’ Choice Award, the CataRomance Reviewers’ Choice Award, named a TOP PICK author, and been nominated for numerous other awards.

Now living her dream, she resides with her very patient husband, amazing daughter (the other remarkable daughter is off chasing her own dreams) and two spoiled cats. When she’s not plotting out her next romance, you can find her curled up with a mug of tea and a book.

Release Day Post! Meet Sprinkled with Love Author, Jennifer Faye!

* Congratulations to JCP. You have won a free ebook of Sprinkled with Love! *

Take a bachelor bake-off, one ornery cowboy and a matchmaking cat and it made for a really fun book to write.

I’ve wanted to be an author since I was little and asked Santa for a typewriter…yes, I said typewriter. I was tickled pink when I got it. I immediately started to write a book of poetry that went something like Roses are red…Violets are blue…

It wasn’t until I was a teenager that I got my hands on my very first romance. From then on, I couldn’t get enough of them. In my mind, it confirmed the fact that I wanted to be a romance author when I grew up. Continue reading

Bachelor Bake-Off Author Kate Hardy Shares Her Chocolate Chip Cookie Recipe

Delicious recipes straight from the kitchens of your favorite Tule authors.

* KC Crocker, you have won a free ebook of your choice! Please email info@thetulegroup.com to claim your prize. *

Ingredients:

  • 2 sticks (8 oz) butter, room temperature
  • 1/2 cup (4 oz) white sugar
  • 1 cup (8 oz) brown sugar
  • 2 eggs
  • 1/4 teaspoon vanilla extract
  • 4 cups (about 18 oz) plain flour
  • 1 tsp baking powder
  • 2 packets choc chips

Directions:

  1. Preheat oven to 375 degrees F.
  2. Cream butter and sugars until uniform. Beat in eggs and vanilla extract. Add flour and baking powder; beat until smooth. Add choc chips.
  3. For best results, refrigerate the lot for 1-2 hours.
  4. Dollop lumps of dough onto a baking tray lined with foil, leaving 2 inches between.
  5. Bake for 10-12 mins, or until golden, and allow to cool on a wire rack.

 


Kate Hardy is the award-winning author of more than 60 novels for Harlequin, Entangled and Tule Publishing.

She lives in Norwich in the east of England with her husband, two teenage children, a springer spaniel called Byron, and too many books to count. She’s a bit of a science and history nerd who loves cinema, the theatre, and baking (which is why you’ll find her in the gym five mornings a week – oh, and to ballroom dancing lessons). She loves doing research, especially if it means something hands-on and exploring. (That’s how the ballroom dancing started…)