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Tuesday, March 24, 2015

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!


When all the kids were still home, I used to make special weekend breakfasts at least twice a month. As weekends could be just as busy as the rest of the week, I would sometimes turn to a fast and easy recipe that quickly became a family favorite--and one of the first things my daughter Amanda learned to cook on her own.

MICROWAVE MONKEY BREAD


Ingredients:

1 can of refrigerator biscuits (the round shape, not croissant)
3 tbsp. butter
1/3 c. brown sugar
1 tbsp. water
1 tsp. cinnamon
Optional: a handful of raisins, craisins, nuts, or chocolate chips

Directions:

Add butter, brown sugar, water, and cinnamon to a microwave-proof dish (I use an 8 or 9 inch glass pie plate for this). Microwave about 45 seconds to 1 minute until everything melts together; stir. Sprinkle nuts/raisins/etc around the mixture if using, avoiding center. Separate biscuit dough and cut each circle into 4 pieces. Arrange in a circle on top of butter mixture, leaving center empty. Microwave for 2- 2/12 minutes until no longer doughy. Let cool cool minutes. Turn upside down onto plate and serve. 


Serves 4
Enjoy!

~~~

J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!
Posted by J. Rose Allister On 12:00 AM No comments READ FULL POST

Tuesday, March 10, 2015

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!


I mentioned recently that I've been indulging my sweet tooth, so here's another recipe that fits the bill! These babies offer up a combo of sweet and salty that sends me straight to heaven!  And pretty easy too...few ingredients that you can whip together and keep in the fridge for when you have the urge to slice-n-bake.

Today's recipe comes from a blog called The View From Great Island. I'm posting a link to the recipe rather than posting it here because I haven't altered it. The original is perfection on its own.  Granted, I have monkeyed with substituting vegan chips or sunflower butter, but I prefer to go whole hog with this (and limit it to a rare treat). Truth be known, the photos she's posted of these delights are reason enough to click the link, even if you don't plan to make them!

Peanut Butter Chocolate Chip Shortbread Cookies


Enjoy!

~~~

J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!
Posted by J. Rose Allister On 12:00 AM No comments READ FULL POST

Tuesday, March 3, 2015

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!


Let me tell you, I've been half off the rails lately when it comes to my diet. In general, I try to avoid processed foods and sugar. Except when I don't. Still, there are times when a recipe comes along that is delicious enough for me to feel like I'm being naughty when I'm really not. Today's recipe definitely fits the bill. I found and tweaked the one HERE on My Paleo Life...click on the link to go to the original, or follow below:

SWEET POTATO BROWNIES


Ingredients:

4 oz dark chocolate, melted
2 sweet potatoes, medium sized and cooked/peeled/squeezed to remove excess liquid. (Don't get the usual orange kind! use white or purple for best results)  
1/4 cup organic maple syrup
3 eggs
1/4 cup cocoa powder, sifted
1 Tbsp maple extract
1 Tbsp almond flour
1 Tbsp coconut oil (olive oil will work, but I prefer the flavor of the coconut)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 handful of chopped walnuts or pecans, optional

Directions:

Mash the sweet potato in a medium bowl until nice and smooth (a food processor/magic bullet helps with this). Let stand 3 minutes and pour off any liquid in the bottom of the bowl. Stir in chocolate. Add remaining and stir well. The batter should be free of lumps. Pour into a greased baking dish (I use an 8x8).

Bake at 325 degrees for 30 – 40 minutes until a wooden pick inserted near center comes out clean. Let cool and cut into squares.

Enjoy!

~~~

J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!
Posted by J. Rose Allister On 12:00 AM 1 comment READ FULL POST
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