International Bestselling Author
Life is a feast for the senses, beautiful and pleasurable.
Think about it. When we make a meal with love and intention, we create a work of art. We transform an array of disparate ingredients into something whole and completely new. That’s magic.
Then, we share our feast with ourselves and others. We’re connected and nurtured through the very act of eating and sharing a meal. Like the food we savor, we’re transformed.
Let’s feast!
As a former chef, I believe in my bones that food is life. With it comes the beautiful threads of inspiration, transformation, and connection—staples to help us live the highest version of our lives.
Rolling out the good stuff ~ for the love of food
Happiness is Saying Farewell - In the quiet hours of the night, one of my best friends and next door neighbor, passed away from cancer. Just a week ago, we celebrated her 39th… Keep reading...
Happiness is People Loving What You Do - It’s no secret that I love what I do. Only a love like this could have me continue to write after each rejection or well into the night… Keep reading...
Happiness is Baking for the Holidays - I couldn’t be happier to share something a little new this week at The Happiness Corner. I’m a part of a Hungry Hearts Holiday blog hop where we’re… Keep reading...
Happiness is Parties - Okay, so there's little that I like better than parties. And by that I mean, the small, intimate ones where you know most of the people and can… Keep reading...
For Breakfast ~ from my own kitchen & novels
Gingerbread Waffles
Recipe from Country Heaven
- ½ cup molasses
- 1 cup milk
- 2 beaten eggs
- 6 tbsp. oil
Mix together and add the following dry ingredients together in a separate bowl and then add to the liquid ingredients:
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. ginger (fresh is best)
- ½ tsp. cinnamon
- 4 tbsp. sugar
- 2 cups flour
Cook in a waffle iron for 4-6 minutes until golden brown. Serve with a lemon sauce or maple syrup.
Pumpkin Chocolate Bread
Recipe from Ava’s kitchen
- 2 c. flour (or 1 c. flour, 1 c. protein powder)
- 1 tsp. soda (1 ½ tsp. soda if use honey)
- 2 tsp. baking powder
- ½ tsp. of salt
- ½ c. or 1 stick of butter, melted
- ¾ c. sugar (or ¼ c. honey)
- 2 eggs
- 1 c. mashed pumpkin
- ½ tsp. grated ginger
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. cloves
- 1 c. chocolate chips
- ¾ c. nuts
Beat eggs. Mix in pumpkin, melted butter, and sugar/honey. Add dry ingredients and mix well. When incorporated, add the chocolate chips and nuts. Do not over stir.
Pour into a greased/buttered loaf pan. Bake at 350 degrees for 45 minutes. Reduce heat to 325 and bake another 15 minutes until the toothpick you insert comes out clean. Rest in the loaf pan for 15 minutes before dumping it onto a cooking rack to cool.
Magic Buttermilk Muffins
Recipe from Ava’s kitchen
- 2 c. flour (or 1 c. flour, 1 c. protein powder)
- 2 c. unprocessed wheat bran
- ¼ tsp. soda (¾ tsp. soda if use honey)
- 1 Tb. baking powder
- ½ tsp. of salt
- ½ c. or 1 stick of butter, melted
- 1 c. sugar (or 1 c. honey)
- 3 eggs
- 2 c. buttermilk (or 2 c. milk with 2 Tb. lemon juice)
Mix wet ingredients together and then add dry. Then add 2 c. bran cereal and 1 c. nuts (I use walnuts, pecans, or almonds depending on the combo).
You decide on the magic!
- 1 c. mashed pumpkin and 1 c. dates or
- 1 c. chopped apples and 1 cup craisins or raisins
Bake at 375 degrees, alternating top and bottom racks for a total of 16-18 minutes (depending on how big your muffin tins are).
For Dinner ~ if you’re feeling a little adventurous
Chicken Fricassee
Recipe from French Roast
- 1 Fryer Chicken (around 3 pounds) cut into pieces
- 4 tablespoons of butter
In a Dutch oven, fry the chicken pieces in the butter, careful not to burn the butter. After 10-15 minutes of cooking the meat on both sides, remove the chicken and place to the side. Add the following chopped vegetables to the butter and chicken drippings:
- 1 onion
- 1 carrot
- 1 stalk of celery
Sauté for about 10 minutes. Then add 8 ounces of quartered mushrooms to the mixture and continue cooking for about 5 minutes. Add 3 tablespoons of flour, mixing thoroughly but slowly, and cook until the sauce is thickened, about 1 minute. Then add 3/4 cup of white wine and 4 cups of chicken broth. Stir gently to ensure the vegetables do not break. Add the chicken pieces back into the pot on top of the vegetables. Add a bouquet garni to the pot. After the mixture has boiled, reduce the heat to simmer and cook covered for about 30 minutes. Remove the chicken.
Whisk 2 egg yolks and 1/4 cup cream together and then temper the mixture with the warm sauce. Then add this into the pot, stirring gently, and cook until thickened, about 2-3 minutes. Add 2 tablespoons of butter and incorporate. Finish by adding the chicken back into the pan with 3 tablespoons of tarragon, fresh preferred, and 2 tablespoons of fresh lemon juice. Stir gently for 2 minutes and then serve. Bon appétit.
For Fun ~ my favorite cocktail of all time
The Boris Karloff
Recipe from Ava’s kitchen
- 1 shot of both St. Germain Liquor (heaven in a bottle) and Gin (I use Bombay Sapphire)
- 3 shots of Rose’s lime juice (or you can use fresh lime and simply syrup)
- 1 egg white
Now, here’s the trick to making it. Shake all of these ingredients together first and then add the ice and shake again (you want to have the egg whites expand before they are cooled with the ice). You will have a nice foamy top. Pour into a lovely glass. Add a dash of sparkling water. Voila!
