A delicious holiday recipe of your choice to enjoy alongside the book with an image. I think Christmas and everyone I know thinks of my mint chip brownies and my marzipan bundt cake. The brownies are more or less a standard recipe, except doubled (so the brownies are nice and thick) and add in lots of mint chips. Here’s the marzipan cake:
Marzipan Cake
INGREDIENTS:
1 (18.25 ounce) package moist white (or yellow) cake mix
1 (5 ounce) package instant vanilla pudding mix
1 teaspoon ground nutmeg
¾ cup of vegetable oil
¾ cup of Amaretto
4 eggs
½ cup of almond slivers
1 tube of almond paste (marzipan)
DIRECTIONS:
1. Preheat oven to 350 degrees. Spray 10 inch bundt pan with Pam (with flour)
2. Cut almond paste into approximately 14 slices, then put into blender (or something that resembles coffee bean grinder). Object is to break up the slices into tiny pieces to distribute the flavor throughout the cake.
3. In medium bowl combine all the above ingredients then beat with an electric mixer for 5 minutes.
4. Bake at 350 degrees for 45-50 minutes (insert knife in center, cake is done when knife comes out clean) Let cake cool in pan for 10 minutes, then invert and remove cake from pan (with luck!). Let cake cool completely, then drizzle with powder sugar.
5. Enjoy.
Marzipan Cake
INGREDIENTS:
1 (18.25 ounce) package moist white (or yellow) cake mix
1 (5 ounce) package instant vanilla pudding mix
1 teaspoon ground nutmeg
¾ cup of vegetable oil
¾ cup of Amaretto
4 eggs
½ cup of almond slivers
1 tube of almond paste (marzipan)
DIRECTIONS:
1. Preheat oven to 350 degrees. Spray 10 inch bundt pan with Pam (with flour)
2. Cut almond paste into approximately 14 slices, then put into blender (or something that resembles coffee bean grinder). Object is to break up the slices into tiny pieces to distribute the flavor throughout the cake.
3. In medium bowl combine all the above ingredients then beat with an electric mixer for 5 minutes.
4. Bake at 350 degrees for 45-50 minutes (insert knife in center, cake is done when knife comes out clean) Let cake cool in pan for 10 minutes, then invert and remove cake from pan (with luck!). Let cake cool completely, then drizzle with powder sugar.
5. Enjoy.
About the author:
MARIE FERRARELLA’s first romance was bought by Second Chance at Love in 1981. She has also been published by Silhouette, Harlequin, Zebra, Harper, Bantam and Berkeley. She has received several RITA nominations from the Romance Writers of America Association over the years with one win for Father Goose in the traditional romance category. She has also been nominated several times in various categories by Romantic Times Magazine.
About Her Mistletoe Cowboy:
Giving people hope again is the goal of the healing ranch Garrett started with his brother. And the lovely, hardworking writer is no exception. Doesn't Kim realize how much good they can do—together? Her future is here with him if she's willing to trust in a love that could fulfill the promise of forever.
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