Category Archives: Recipe

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

Lara Van Hulzen Shares Her Brown Butter Snickerdoodle Cookies Recipe!

March 14, 2017 · Posted by Tule Publishing

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

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

March 3, 2017 · Posted by Tule Publishing

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.

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

February 24, 2017 · Posted by Tule Publishing

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.

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

February 14, 2017 · Posted by Tule Publishing

* 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…)

Bachelor Bake-Off Author Shirley Jump Shares Her Chocolate Macadamia Nut Cookie Recipe

January 23, 2017 · Posted by Tule Publishing

Ingredients:

  • 1/2 cup butter, softened
  • 1/3 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/8 cups sifted all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup macadamia nuts, chopped
  • 3/4 cup semisweet chocolate chips
  • ½ cup white chocolate chips
  • Dash of salt

Directions:

  1. Preheat oven to 375 degrees F (190 degrees C). Put parchment paper or light coating of nonstick spray on cookie sheets.
  2. Cream the butter and sugars together in a large bowl. Gradually beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt then gradually add to the batter. Stir in the chopped macadamia nuts and both kinds of chocolate chips.
  3. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart. Sprinkle cookies lightly with salt.
  4. Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

When she’s not writing books, New York Times and USA Today bestselling author Shirley Jump competes in triathlons, mostly because all that training lets her justify mid-day naps and a second slice of chocolate cake. She’s published more than 60 books in 24 languages, although she’s too geographically challenged to find any of those countries on a map. Visit her website at www.ShirleyJump.com for author news and a booklist, and follow her on Facebook at www.Facebook.com/shirleyjump.author for giveaways and deep discussions about important things like chocolate and shoes.

Main Street Diner’s Cinnamon-Apple Pork Chops

June 9, 2015 · Posted by Tule Publishing

FinalTamingWho wouldn’t want to eat at Marietta, Montana’s Main Street Diner? Check out their Cinnamon-Apple Pork Chop recipe and be sure to stop by and visit Paige Joffe (when is that girl not working?)

Cinnamon-Apple Pork Chops

4 Servings
Prep/Total Time: 25 min.

Ingredients

  • 2 tablespoons reduced-fat butter, divided
  • 4 boneless pork loin chops (4 ounces each)
  • 3 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 tablespoon salt
  • 4 medium tart apples, thinly sliced
  • 2 tablespoons chopped pecans

Directions

  • In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side until a thermometer reads 145 degrees. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt.
  • Remove chops; keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with chops. Yield: 4 servings.

While your oven pre-heats, start reading Book 4 in the Taming of the Sheenans series, Paige and Dillion Sheenan’s story, by  NYT and USA Today bestselling author Jane Porter!