Debbie gives a guided tour of Port Orchard, her hometown which inspired her Cedar Cove series.
Views: 109867 Debbie Macomber
Bacon Cheeseburger Dip ½ lb bacon, chopped 1 medium onion, chopped ¾ lb lean ground beef 1 garlic clove, minced 8 oz cream cheese, room temperature ½ cup sour cream ¼ cup mayonnaise 1 cup shredded Monterey Jack cheese 1 ½ cups shredded Cheddar cheese, separated 1 Tbsp Worcestershire sauce ½ tsp pepper ¾ cup chopped tomatoes ¼ cup chopped bread & butter pickles Tortilla chips, for serving Preheat oven to 350°F. In a large skillet over medium-high heat, cook bacon until crisp. Remove to a paper towel-lined plate and set aside. Pour off all but 1 Tablespoon bacon fat. Add the onion to the skillet and cook over medium-high heat until soft, about 5 minutes. Add beef and cook until no longer pink, breaking up with a spoon. Add garlic and cook for 1 minute. Drain any excess fat. Set aside to cool slightly. In a large bowl, add the cream cheese, mayonnaise, sour cream, Monterey Jack cheese, 1 cup of the cheddar cheese, Worcestershire sauce, and pepper. Stir until combined. Add the cooked beef, tomatoes, and pickles. Gently stir to combine. Pour into a shallow dish and spread evenly. Sprinkle the remaining ½ cup cheddar cheese on top, then top with bacon. Bake uncovered in the preheated oven for 18-20 minutes, until bubbly and cheese has melted. Serve with tortilla chips.
Views: 1961 Debbie Macomber
http://stitchandsail.onlineitineraries.com/ Don't miss this once in a lifetime opportunity to visit Alaska with #1 New York Times bestselling author, Debbie Macomber on Debbie's Stitch and Sail cruise! You'll join Debbie, her staff from her yarn store, A Good Yarn Shop, and leading professionals in the knitting and crafts world! Learn more: http://stitchandsail.onlineitineraries.com/
Views: 4354 Debbie Macomber
Pumpkin Cheesecake Bars Makes 16 3 Tbsp unsalted butter, melted 1 ½ cups crushed gingersnap cookies pinch of salt 2 8oz bars cream cheese, softened ¾ cup sugar 2 eggs 15 oz can pumpkin puree ¼ cup sugar 1 ½ tsp ground cinnamon ½ tsp ground ginger ½ tsp nutmeg 1/8 tsp cloves pinch of salt Preheat oven to 325°F. Combine the melted butter, crushed gingersnap cookies, and pinch of salt. Press into the bottom of a glass 8x8inch baking dish. Set aside. Using a handheld mixer, blend the softened cream cheese until smooth. Add the ¾ cup sugar and mix well. Add both eggs and mix. Pour 2/3 of this mixture over the crust, and smooth the top. Set aside. To the remaining 1/3 cream cheese mixture, add the pumpkin puree. Mix until combined, then add the sugar and the remaining ingredients. Mix well. Carefully pour mixture into the pan, and smooth the top. Bake in the preheated 325°F oven for about 55 minutes. The top will be set, but will be slightly jiggly in the center. Remove from oven and let cool completely on a wire rack. Chill in the refrigerator for at least 3 hours. Cut into 16 squares. Serve with whipped cream and additional crushed gingersnaps on top, if desired.
Views: 2808 Debbie Macomber
Yarn Pumpkin Garland You will need: Orange yarn Green pipe cleaners, cut into thirds String, cut the length you want your garland to be Scissors Wrap the yarn around four fingers of one hand about 120 times, then cut the yarn. Cut an 8-10” piece of yarn. Thread that piece inside the middle of the yarn loop that is on your hand (parallel to your fingers) and pull until it’s evenly sticking out of both sides. Pull those two ends together, tightly twist, then hold that in place with your thumb while you slide the entire yarn loop off your hand. Wrap the piece of yarn around the other side of the loop, and pull tight. Tie in a double knot. Slide a pipe cleaner piece under the double knot, bend both sides up, and twist together. Form a hook at the top. Continue these steps to make more pumpkins. Use the excess pieces of the double knot to tie the pumpkins to a piece of string (or twine, different color yarn, etc) and hang.
Views: 6558 Debbie Macomber
Baked Vanilla Donuts Makes 1 dozen Donuts: ¼ cup unsalted butter, room temperature ½ cup sugar 1/3 cup brown sugar ¼ cup oil 2 eggs 2 2/3 cups flour 1 ½ teaspoons baking powder ¾ teaspoon salt ¼ teaspoon baking soda ¼ teaspoon cinnamon 1 cup milk 1 ½ teaspoons vanilla Sprinkles, optional Glaze: 2 cups powdered sugar ¼ cup milk 1 teaspoon vanilla Preheat oven to 425°F. In a large bowl, beat butter with a hand mixer until light and fluffy. Add both sugars and oil; mix until blended. Add eggs, one at a time, mixing well after each addition. In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Add one third of the flour mixture to the butter and sugars; mix just until combined. Add half of the milk and mix just until combined. Continue with flour, then milk and vanilla, and finish with the rest of the flour. Transfer batter to a piping bag, and pipe into the wells of two nonstick donut pans, stopping right at the top. Alternately, you can spoon batter into wells. Bake in the preheated oven for 10 minutes, until golden brown and donut springs back when you push it. Let cool in pans for 10 minutes. While donuts are cooling, whisk all glaze ingredients together in a medium bowl until smooth. Dip the darker side of each donut in the glaze and set on a cooling rack set over parchment paper, glazed side up. Sprinkle with sprinkles, if using. Serve while warm, or at room temperature.
Views: 1016 Debbie Macomber
Serves 10-12 4 tablespoons unsalted butter, room temperature ¼ cup Dijon mustard, separated 2 tablespoons minced fresh rosemary, plus 3 whole sprigs 2 tablespoons minced fresh sage 2 ½ teaspoons salt 1 ½ teaspoons pepper 4-5 pound boneless pork loin ¼ cup plus 2 tablespoons breadcrumbs, separated Kitchen twine Mustard Sauce: 2/3 cup mayonnaise ¼ cup sour cream 1 ½ tablespoons Dijon mustard 2 teaspoons honey Preheat oven to 375°F. In a small bowl, mix together the butter, 2 tablespoons of the mustard, the minced rosemary, sage, salt, and pepper until combined. Set aside. Lay the pork loin on a cutting board, with a short side facing you. ½-inch in from one side, make a shallow cut the length of the loin, not cutting all the way through to your cutting board. Continue to make shallow cuts, unrolling the loin as you go, until you have a large rectangle of pork, about ½-inch thick. Spread the herb butter on the surface of the meat, then sprinkle ¼ cup of the breadcrumbs on top. Roll the pork up in the same direction it was unrolled. Spread the remaining mustard on the top, then sprinkle the remaining breadcrumbs. Tie the loin every few inches with pieces of kitchen twine, and trim the excess of the twine. Tuck rosemary sprigs under each piece of twine. Transfer loin to a 9x13 inch baking dish. Bake in the preheated oven for 65-80 minutes, until an instant-read thermometer reads 145°F. Let pork rest for 10 minutes before slicing. While pork is resting, make the sauce. Combine all sauce ingredients in a small saucepan. Warm over medium-low heat just until hot, but not boiling. Remove from heat. Slice pork into 1-inch thick slices and serve with warm sauce.
Views: 550 Debbie Macomber
Debbie Macomber discusses Christmas stories and why she loves to write them, and her new book, Starry Night.
Views: 5844 Debbie Macomber
Pull-Apart Cheesy Bread Christmas Tree Serves 8-10 13.6-ounce tube refrigerated pizza dough 7 mozzarella sticks 1 egg 4 tablespoons salted butter, melted 1 teaspoon dried basil 1 teaspoon dried oregano ½ teaspoon dried rosemary 1/3 cup shredded parmesan cheese Marinara sauce, for dipping Preheat oven to 450°F. Line a baking sheet with parchment paper. Unroll pizza dough, then use a rolling pin to roll out until entire rectangle is an even thickness. Slice into 32 equal squares. Slice each mozzarella stick into 5 even pieces. Wrap one mozzarella piece into a square of dough, pinching ends closed, and roll into a ball. Repeat with remaining pieces of cheese and dough. Place balls of dough on the parchment paper, seam side down, into the shape of a Christmas tree with a star on top. In a small bowl, make an egg wash by whisking the egg with 1 tablespoon water. Brush egg wash onto the tops of the rolls. Bake in the preheated oven for 18-20 minutes, until puffed and golden brown. In a small bowl, stir basil, oregano and rosemary into the melted butter. Brush the hot rolls with herb butter, then sprinkle Parmesan on top. Serve hot with marinara sauce for dipping.
Views: 1780 Debbie Macomber
Whiskey Bacon Brownies Brownies: ½ cup unsalted butter 8 ounces bittersweet chocolate, chopped 1 ½ cups sugar 4 eggs ¾ cup flour ¾ teaspoon salt 1 teaspoon vanilla extract 1 ½ Tablespoons whiskey Buttercream: ½ cup unsalted butter, room temperature ¼ cup brown sugar 2 cups powdered sugar 1 ½ Tablespoons whiskey 1 teaspoon vanilla 1/8 teaspoon salt 8 slices bacon, cooked and crumbled In a small saucepan over medium heat, melt butter and chocolate, stirring constantly. Once melted, remove from heat and let cool in pan for 10 minutes. Preheat oven to 350°F. Line an 8x8 inch glass baking pan with two rectangles of parchment, letting it hang over a few inches on two sides. Transfer chocolate to a large bowl and stir in sugar. Add eggs one at a time, stirring well to combine between each addition. Add flour and salt and stir just until combined. Stir in vanilla and whiskey. Pour batter into prepared pan and smooth the top. Bake in the preheated oven for 40-45 minutes, until a knife inserted in the center has just a few crumbs attached. Set pan on a wire rack to cool. Meanwhile, make buttercream. In a large bowl, beat butter with a hand mixer on high until light and fluffy. Add brown sugar and beat until fluffy. Add 1/2 of the powdered sugar and mix until incorporated. Add the whiskey and vanilla and mix well. Add remaining powdered sugar and the salt, mix well. Spread buttercream on cooled brownies, then top with bacon. Cut into squares and serve.
Views: 798 Debbie Macomber
Asparagus & Tomato Quiche Serves 8 1 bunch asparagus, trimmed and cut into 1 inch pieces 1 Tbsp olive oil Salt & pepper 1 9-inch refrigerated pie crust 1 cup halved grape tomatoes 1 ½ cups shredded swiss cheese 4 eggs 1 cup whole milk 2/3 cup heavy cream 1 tsp salt ½ tsp pepper ¼ cup sliced green onions Preheat oven to 450°F. Line a rimmed baking sheet with foil. Place the asparagus on the foil, and toss with olive oil. Spread out evenly, and sprinkle with salt and pepper. Roast in the preheated oven for 7-9 minutes, until fork tender. Remove from oven. Turn the oven down to 375°F. Line a 9-inch pie plate with the pie dough. Layer the roasted asparagus, then the tomatoes over the dough. Sprinkle the cheese on top. In a medium bowl, whisk eggs lightly to break up the yolks. Whisk in the milk, cream, salt and pepper. Pour over the vegetables and cheese. Sprinkle green onions evenly on top. Bake in the 375°F oven for 40-50 minutes, until a knife inserted 1 inch from the edge comes out clean. Transfer to a rack to cool. Serve warm or at room temperature.
Views: 517 Debbie Macomber
Caramel Apple Upside Down Cake Serves 8-10 2 Tbsp unsalted butter 1/3 cup brown sugar 3 Tbsp light corn syrup pinch of salt 3 Granny Smith apples, peeled, cored, and thinly sliced 1 ½ cup flour 1 tsp baking powder ¼ tsp salt 1 tsp cinnamon 1/8 tsp nutmeg ½ cup unsalted butter 1/3 cup sugar 1/3 cup brown sugar 2 eggs 1 tsp vanilla ½ cup milk Preheat oven to 350°F. In a small saucepan, heat the first 4 ingredients until brown sugar is dissolved, stirring occasionally. Pour into an 8” round cake pan, and spread evenly. Lay apple slices in a tight circle around the entire outside of the pan, overlapping each apple slice. Lay apple slices in a smaller circle in the center of the pan, then fill in the rest of the apples so they are evenly distributed. Set aside. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Set aside. Beat the butter in a large bowl until fluffy, then add the sugar and brown sugar and beat until well mixed. Add eggs one at a time, mixing well after each addition. Add half the flour mixture, and stir with a spatula just until incorporated. Add the vanilla and milk, and stir until incorporated. Add the last of the flour mixture, and stir until incorporated. Pour batter on top of the apples in the pan, and smooth with a spatula. Bake in the preheated oven for 35-40 minutes, or until a knife inserted in the center comes out clean. Let cool in pan for 10 minutes. Run a knife around the edge of the pan, then invert onto a plate. Serve warm, topped with ice cream or whipped cream.
Views: 1917 Debbie Macomber
Escape to the Rose Harbor Inn, tucked away in the much loved town of Cedar Cove in Debbie Macomber's newest book, Love Letters. Learn more: http://debbiemacomber.com/books/love-letters-a-rose-harbor-novel
Views: 3229 Debbie Macomber
Crockpot Creamy Chicken and Wild Rice Soup Serves 8-10 2 chicken breasts ¾ cup minced onion ¾ cup chopped celery 1 ½ cups chopped carrots 1 tsp salt ½ tsp dried thyme ½ tsp dried sage ½ tsp garlic powder 2/3 cup uncooked wild rice 4 cups chicken broth 3 Tbsp unsalted butter ¼ cup flour 2 cups whole milk Place the chicken breasts, onion, celery, carrots, salt, thyme, sage, garlic powder, and wild rice into a crockpot. Stir in the chicken broth. Cover and cook on high for 4 hours. Remove the chicken breasts to a plate and shred with two forks. Put back into the crockpot and cover. In a small saucepan over medium-high heat, melt butter. Whisk in flour and heat for 1 minute, whisking constantly. Pour in milk and continue to whisk until heated through. Stir milk mixture into crockpot, and let heat for 30 more minutes. Serve warm with crusty bread. Tip: When you make this recipe, simply double your prep of the chicken, onion, celery, carrots, and spices. Place half in the crock pot and half in a large freezer zip top bag. Squeeze all the air out of the bag, and lay flat in the freezer. When you want to use it, thaw it in the refrigerator the night before. Pour the contents into a crockpot, add the rice and broth, and continue with the rest of the recipe.
Views: 714 Debbie Macomber
A cookbook featuring 100 warm and inviting original recipes from the kitchen of #1 New York Times bestselling author Debbie Macomber. Debbie Macomber invites readers and cooks of all stripes into her kitchen, where food is both a blessing and a gift. Featuring 100 delicious recipes she cooks for her own family, including some inspired by scenes from her beloved novels such as the Rose Harbor series, Debbie Macomber's Table includes an easy salad for a baby shower, the roast beef Debbie makes the night before Thanksgiving, and the perfect peanut butter cookie for any day of the week. Along the way, Debbie also shares stories about some of her family's traditions as well as suggestions and ideas for how to use them most effectively with menu lists. With full-color photographs throughout, this practical cookbook makes a perfect gift for any Debbie Macomber fan or avid home chef.
Views: 21819 Debbie Macomber
Cream Cheese-Filled Carrot Muffins Makes 18 2 ¼ cup flour ½ cup sugar ¼ cup brown sugar 2 tsp cinnamon 1 ½ tsp baking powder ½ tsp salt ¼ tsp baking soda 2 eggs 2/3 cup canola oil 1 cup crushed, drained pineapple 1 ½ cup shredded carrots 8 oz cream cheese, room temperature 1/3 cup sugar ½ cup chopped walnuts 1 ½ cups powdered sugar 3 Tbsp milk Preheat oven to 350°F. Prepare two muffin tins with 18 paper baking cups. In a large bowl, whisk together the flour, sugar, brown sugar, cinnamon, baking powder, salt, and baking soda. In a separate bowl, whisk together the eggs and oil. Add the egg mixture to the flour mixture all at once, and mix until almost combined. Add the pineapple and carrots, and mix until combined. In a separate bowl, mix together the cream cheese and sugar. In the prepared pans, scoop 2 tablespoons batter, then 1 tablespoon filling, then 2 more tablespoons batter. Bake in the preheated oven for 17-19 minutes, until a toothpick inserted in the center of a muffin (not in the filling portion) comes out clean. Transfer muffins to a wire rack to cool completely. In a small bowl, whisk together the powdered sugar and milk. Sprinkle muffin tops with pecans, then pour glaze over the tops.
Views: 569 Debbie Macomber
Individual Chicken Pot Pies Serves 4 4 tablespoons unsalted butter ½ cup chopped onion ¾ cup chopped celery 1 cup chopped carrots ½ cup flour ¾ teaspoon dried thyme 1 teaspoon salt ½ teaspoon ground black pepper 3 cups chicken broth 1 pound chicken breasts, cut into ½-inch cubes 1 cup frozen peas 2 9-inch pie dough circles 1 egg Preheat oven to 450°F. Place 4 14-ounce (or 6 10-ounce) ramekins on a baking sheet and set aside. In a large pot over medium-high heat, melt the butter. Add onion, celery, and carrots. Cook for 8-10 minutes, until onion is translucent and soft. Add flour, thyme, salt, and pepper. Cook, stirring constantly for 2 minutes. Add chicken broth; bring to a boil while stirring and scraping the bottom of the pot. Stir in chicken, return to a boil, and simmer for 8-10 minutes, until chicken is no longer pink. Remove from the heat and stir in the frozen peas. Set aside. On a lightly floured surface, unroll pie dough. Place a ramekin on the dough, then cut a circle about an inch wider in diameter than the ramekin. Repeat with remaining dough and ramekins. Divide filling between ramekins. Top with circles of dough, and gently fold excess over the sides. With a sharp knife, make 4 cuts in each dough for venting. In a small bowl, whisk the egg with 1 tablespoon water. Brush all over the dough. Transfer baking sheet to the oven, and bake for 20-25 minutes, until dough is golden brown and filling is bubbling. Let cool for 10 minutes before serving.
Views: 430 Debbie Macomber
In a new series of videos, I'll answer some frequently asked questions by my readers. Young authors will often write me asking, "What's the secret to getting a book published?"
Views: 360 Debbie Macomber
Pumpkin White Chocolate Chip Snickerdoodles Makes 2 dozen Cookies: 1 ¾ cups flour 1 ½ teaspoon cinnamon ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon allspice ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg ¼ teaspoon salt ½ cup pumpkin puree ½ cup sugar ¼ cup brown sugar ½ cup unsalted butter, melted 1 teaspoon vanilla 2/3 cup white chocolate chips Coating: 1/3 cup sugar ½ teaspoon cinnamon In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, allspice, ground cloves, ground nutmeg, and salt until combined. Stir in the white chocolate chips. In a separate bowl, stir together the pumpkin, sugar, brown sugar, melted butter, and vanilla. Add wet ingredients to the dry ingredients all at once, and stir just until combined. Cover bowl with plastic wrap and refrigerate for 30 minutes. Preheat oven to 375°F. In a small bowl, whisk together the 1/3 cup sugar and ½ teaspoon cinnamon. Set aside. Line a baking sheet with parchment paper. Remove bowl from refrigerator and discard plastic wrap. Scoop dough into balls, 1 ½ tablespoons each. Use your hands to roll into balls, then roll each ball in the cinnamon-sugar. Place on the prepared baking sheet and press lightly with your hands to flatten into a thick disk. Dip the cookie into the cinnamon-sugar again, then place back on the baking sheet. Bake in the preheated oven for 8-10 minutes, until slightly puffed and lighter in color. Remove from the oven, then transfer to a cooling rack to cool completely. Store at room temperature in an airtight container.
Views: 456 Debbie Macomber
Caramel Apple Chimichangas Serves 4-6 3 cups Granny Smith apples, peeled and diced (about 2 medium) 1/3 cup sugar ½ teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon salt ¾ cup water 2 Tablespoons cornstarch ¼ cup sugar 1 ½ teaspoon cinnamon 12 6-inch flour tortillas Oil for frying Caramel sauce, for drizzling In a saucepan over medium-high heat, cook apples, sugar, cinnamon, nutmeg, and salt for 5-7 minutes, stirring occasionally, until apples are soft, but not mushy. Whisk cornstarch into water, then stir mixture into the apples. Cook for 2 minutes, until liquid has thickened. Remove from heat and let cool for 10 minutes. Meanwhile, heat oil in a fryer to 350°F. In a small bowl, whisk together sugar and cinnamon. Set aside. Spoon 2 tablespoons of the apple mixture into a 3-inch wide log in the middle of a tortilla. Fold the outsides in, then roll up and secure with a toothpick. Repeat with remaining mixture and tortillas. Fry chimichangas for 3-4 minutes, until golden and crispy. Remove to a paper towel-lined plate, and immediately sprinkle with the cinnamon and sugar mix. Let cool for 5 minutes, then drizzle with caramel sauce. Serve hot.
Views: 1002 Debbie Macomber
Bacon Macaroni and Cheese Serves 8 5 slices white sandwich bread, with or without crusts, as you and your family prefer 3 tablespoons cold butter, cubed 1 pound elbow macaroni 1 pound bacon, roughly chopped 6 tablespoons flour 1½ teaspoons dry mustard ¼ teaspoon cayenne pepper ½ teaspoon paprika 1 teaspoon salt 4 cups milk 1 cup sour cream 2 1/2 cups shredded sharp cheddar cheese 2 cups shredded Monterey Jack cheese Preheat the broiler. Tear the bread into large pieces. In a food processor, pulse bread and butter until you have coarse crumbs. Cook the macaroni according to the instructions on the package until tender. Drain. Dry out the pot and cook the bacon in the same pot over medium high heat until crisp, 8 to 10 minutes. Using a slotted spoon, remove all of the bacon and drain on paper towels. Pour the bacon fat into a heatproof bowl, then spoon 5 tablespoons of the fat back into the pot. Heat the bacon fat over medium-high heat, and whisk in the flour, mustard, cayenne, paprika, and salt. Cook for 1 minute, whisking constantly. Slowly whisk in the milk and sour cream until smooth. Bring to a boil, then reduce heat to medium and cook until thickened, about 5 minutes, whisking occasionally. Remove the pan from the heat and stir in the cheeses until fully melted. Add the cooked macaroni and heat over medium heat, stirring constantly, until steaming and heated through, about 5 minutes. Pour macaroni mixture into a greased 9x13-inch baking dish. Sprinkle the bacon evenly over the top, then top with the breadcrumbs. Broil until breadcrumbs are toasted, 3 to 4 minutes. Remove from the broiler, let sit for 5 minutes, then serve. *You can make this a day or two in advance, and keep it, covered, in the refrigerator. Let the dish come to room temperature. Cover with foil and bake on the center rack in a preheated 400°F oven for 35 to 40 minutes, until heated and bubbly. Remove the foil and broil for 3 to 5 minutes.
Views: 180 Debbie Macomber
Nutella Hot Chocolate Serves 4 4 cups whole milk 2 Tablespoons Nutella 2 Tablespoons unsweetened cocoa powder 3 Tablespoons sugar Marshmallows and mini chocolate chips, for topping In a small saucepan over medium heat, heat all ingredients until hot and Nutella and sugar are dissolved. Serve in mugs, topped with marshmallows and mini chocolate chips. Hot Buttered Rum Serves 10 Buttered Rum Mix: ½ cup unsalted butter, room temperature ¾ cup brown sugar ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon kosher salt Per mug: 2 Tablespoons Buttered Rum Mix 6 ounces hot water 1 ½ ounces rum Whipped cream and ground nutmeg, for topping In a small bowl, mix together all Buttered Rum Mix ingredients until well combined. In each mug, stir together 2 Tablespoons Buttered Rum Mix and 6 ounces of hot water until butter is melted. Stir in rum. Top with whipped cream and ground nutmeg. Chai Tea Latte Serves 5 Chai concentrate: 2 cups water 4-5 whole cloves 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground cardamom ½ teaspoon ground nutmeg ½ teaspoon ground allspice 2 Tablespoons black tea leaves (like Darjeeling) ¼ cup pure maple syrup Per mug: ½ cup Chai concentrate ½ cup warm milk Maple syrup per taste Whipped cream and ground cinnamon, for topping In a small saucepan over medium-high heat, bring water, cloves, cinnamon, ginger, cardamom, nutmeg, and allspice to a boil. Remove from heat and let steep for 5 minutes. Add black tea leaves and maple syrup, and bring to a boil. Remove from heat and let steep 5 more minutes. Set a fine-mesh sieve over a bowl. Pour chai concentrate through the sieve; discard solids. In each mug, pour equal parts Chai concentrate and warm milk. Add extra maple syrup to taste. Top with whipped cream and ground cinnamon.
Views: 2517 Debbie Macomber
Peppermint Oreo Truffles Makes about 40 truffles 1 package Oreos, crushed 14 oz can sweetened condensed milk 1 tsp peppermint extract ¼ tsp vanilla extract 1/4 tsp salt 16 oz white chocolate chips Peppermint candies, crushed Combine crushed Oreos, sweetened condensed milk, peppermint extract, vanilla and salt in a large bowl. Stir until well combined. Cover and refrigerate for 1 hour. Scoop out 1 tablespoon of the mixture, and roll into a ball with your hands. Place on a baking sheet lined with parchment paper. Repeat with the rest of the mixture. Refrigerate for 1 hour. Pour the white chocolate chips in a microwave-safe bowl, and microwave at 50% power in 30 second intervals, stirring in between, until melted and smooth. Drop one truffle into the chocolate and use a fork to roll around until completely coated. Tap off any excess chocolate with the fork, then transfer the truffle back to the baking sheet. Repeat with the rest of the truffles. Sprinkle tops with crushed peppermint candies. Refrigerate until chocolate is set.
Views: 2376 Debbie Macomber
Black-Bottom Coconut Cream Pie 1 baked pie crust ½ cup sugar ¼ cup cornstarch 2 cups half-and-half 4 egg yolks 3 Tbsp butter 1 tsp vanilla extract 1 cup sweetened coconut flakes ½ cup chocolate chips ¼ cup heavy whipping cream 1 ½ cups heavy whipping cream ¼ cup powdered sugar ¼ cup toasted coconut flakes Shaved chocolate, optional In a small saucepan, whisk together the sugar and cornstarch. Whisk in the egg yolks and half-and-half. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then remove from heat. Stir in the butter, vanilla, and coconut. Press plastic wrap directly onto the surface of the custard, and let cool on the counter for 30 minutes. Place chocolate chips in a medium-sized bowl. Set aside. Heat ¼ cup heavy whipping cream in a saucepan until just boiling. Pour hot cream over the chocolate chips, and whisk together until smooth. Set ganache aside for 10 minutes to cool. Beat the heavy whipping cream and powdered sugar together until soft peaks form. To assemble the pie, spread the ganache on the baked and cooled crust. Next, spread the coconut custard, then the whipped cream. Sprinkle toasted coconut and shaved chocolate on top. Cover and refrigerate for at least 30 minutes before serving.
Views: 613 Debbie Macomber
Debbie discusses her fondness for her Cedar Cove series, and how Cedar Cove inspired her new Rose Harbor series. You can order the newest Rose Harbor series book now, Love Letters. Amazon: http://amzn.to/1pvU7qv Kindle: http://amzn.to/1pcLIKY Barnes and Noble: http://bit.ly/1pvUFMT Nook: http://bit.ly/1kXmn4w iTunes: http://bit.ly/1n2dchs Target: http://tgt.biz/1n27o7w Walmart: http://bit.ly/1o5NbD0
Views: 4462 Debbie Macomber
Honey Soy Chicken Skewers Serves 4 3 garlic cloves, minced ½ cup soy sauce ¼ cup honey 2 lbs boneless, skinless chicken thighs 15 wooden skewers Salt and pepper Combine garlic, soy sauce, and honey in a large bowl. Cut each chicken thigh into 3 or 4 even pieces. Add to the marinade bowl and toss to coat. Cover and refrigerate for 1-2 hours. While chicken is marinating, soak the wooden skewers in a shallow pan of water for at least 30 minutes to prevent burning. Thread 3 pieces of chicken on each skewer, leaving space between each piece. Season with salt and pepper. Grill on medium-high heat for 7-9 minutes per side, or until cooked through.
Views: 981 Debbie Macomber
Lemon Flower Tartlets Makes 20 9” circle refrigerated pie dough ½ cup lemon curd 1 cup heavy cream, separated 2 Tbsp powdered sugar 1 tsp vanilla 1 cup blueberries Preheat oven to 350°F. On a lightly floured surface, roll out pie dough to a 14” circle. Using a 3” wide flower-shaped cookie cutter, cut as many flowers as you can fit. Reroll dough and cut again. Tear one petal off each flower, then pinch the two surrounding petals together to make a flower cup. Transfer to a mini cupcake pan, and fit snugly into a cup, pressing the petals flat on the top of the pan. Pierce the bottom two or three times with a fork. Repeat with remaining flowers. Place a second mini cupcake pan carefully atop the first, and bake in preheated oven for 12-14 minutes. (If you don’t have a second mini cupcake pan, pierce dough anywhere it’s puffed after 5 minutes, then check for doneness at 9 minutes. Let cool in pan while you prepare the filling. In a medium-sized bowl, use a hand mixer to mix the lemon curd and ¼ cup of the heavy cream together until smooth and lighter in color. Spoon about 2 tsp mixture into each tartlet shell. In a separate bowl, use a hand mixer to whip the remaining ¾ heavy cream, powdered sugar, and vanilla together until soft peaks form. Transfer to a piping bag fitted with an open round tip (or a plastic ziptop bag with a corner snipped off), and pipe a heaping mound into each shell. Top with blueberries. Serve immediately, or refrigerate for up to 8 hours and serve.
Views: 459 Debbie Macomber
Visit Debbie's website: http://www.debbiemacomber.com/ View on Amazon: http://amzn.to/15sEGsu View on BN.com: http://bit.ly/YwCQBu Find your favorite retailer: http://bit.ly/11VrOok Since moving to Cedar Cove, Jo Marie Rose has truly started to feel at home, and her neighbors have become her closest friends. Now it's springtime, and Jo Marie is eager to finish the most recent addition to her inn. In memory of her late husband, Paul, she has designed a beautiful rose garden for the property and enlisted handyman Mark Taylor to help realize it. She and Mark don't always see eye-to-eye—and at times he seems far removed—yet deep down, Jo Marie finds great comfort in his company. And while she still seeks a sense of closure, she welcomes her latest guests, who are on their own healing journeys.
Views: 6296 Debbie Macomber
Salami & Spinach Stromboli Serves 4 1 13.8 oz tube pizza dough ½ cup marinara sauce, plus more for serving 2 garlic cloves, minced 1/8 tsp red pepper flakes ¼ tsp coarse salt 1/8 tsp pepper ½ cup frozen chopped spinach, thawed and drained 4 oz salami, sliced into strips 1 ½ cups shredded mozzarella cheese Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside. Lay the dough on a lightly floured work surface, and use your fingers to make the dough an even thickness. Cut the dough in half lengthwise and crosswise, making 4 even rectangles. Let the dough rest for 5 minutes, then press out again to make a bigger rectangle. Evenly top each piece of dough with sauce, red pepper flakes, salt, pepper, spinach, salami, and cheese. Roll up lengthwise and place on prepared baking sheet with seam down. Make 2-3 small cuts in the top of each stromboli. Bake at 350°F for 25-30 minutes, until golden brown. Serve whole or slice into rounds. Serve with extra marinara sauce.
Views: 250 Debbie Macomber
LaCombe’s Spare Rib Spaghetti Serves 6 to 8 1 tablespoon vegetable oil 2 cups chopped onion 1 (28-ounce) can crushed tomatoes in puree 1 ¾ cups beef broth 1 (6-ounce) can tomato paste 1 tablespoon minced garlic ½ cup loosely packed parsley leaves, chopped 1 tablespoon Italian seasoning 2¼ teaspoons dried oregano 2¼ teaspoons dried basil 2 teaspoons salt ¼ teaspoon pepper 1 ½-2 pounds country style ribs 12 ounces spaghetti Heat the oil in a large saucepan over medium-high heat until shimmering. Add the onion and cook until translucent and soft, 6 to 8 minutes. Add the crushed tomatoes, beef broth, tomato paste, garlic, parsley, Italian seasoning, oregano, basil, salt, and pepper. Cover and bring to a boil, then turn down the heat to a simmer. Preheat the broiler. Line a baking sheet with foil. Place the ribs on the foil, spaced at least 2 inches apart. Broil for 15 minutes, flipping the ribs halfway through. Using tongs, transfer the ribs to the tomato sauce; discard the fat and juices. Simmer the ribs in the sauce for 1-1 ½ hours, stirring occasionally, until the sauce is thick and the meat is tender and falling apart. Cook the spaghetti according to package directions. Drain and place in a large serving bowl. Remove the pan from the heat. Remove ribs to a cutting board and shred the meat with two forks. Discard the bones and return the meat to pot. Ladle generously over the spaghetti, reserving some to serve on the side. To make this in a slow cooker: Eliminate the oil and reduce the beef broth to ¾ cup. Add the onions, crushed tomatoes, beef broth, tomato paste, garlic, parsley, Italian seasoning, oregano, basil, salt, and pepper to the slow cooker. Broil the spareribs as directed above and add them to the slow cooker. Cook for 8 hours on low or 4 hours on high. Uncover the slow cooker and remove the ribs. Proceed with the recipe as above.
Views: 303 Debbie Macomber
Leftover Turkey Harvest Salad Serves 4-6 2 pounds butternut squash 2-3 tablespoons olive oil 1 teaspoon kosher salt ½ teaspoon black pepper 8 cups mixed spring greens 2 cups cooked, shredded turkey 4 ounces crumbled goat cheese (about 1 cup) ½ cup cooked and crumbled bacon ½ cup dried cranberries ½ cup pecan halves Dijon Vinaigrette: ½ cup red wine vinegar 1 ½ teaspoon kosher salt 2 tablespoons Dijon mustard ¼ cup pure maple syrup ½ cup olive oil Preheat oven to 400°F. Slice off both ends of the butternut squash, then peel skin. Slice in half lengthwise. Scoop out seeds and discard. Cut squash into ½ inch cubes. Drizzle the olive oil on two sheet pans. Divide squash between the two pans and toss with olive oil. Sprinkle with the salt and pepper. Roast in the preheated oven for about 1 hour, until squash is soft and slightly caramelized. Set aside to cool. Meanwhile, make the vinaigrette. Whisk together the vinegar, salt, Dijon, and maple syrup. While whisking, slowly drizzle in the olive oil. Lay the lettuce on a large platter. Top with turkey, squash, goat cheese, bacon, cranberries, and pecans. Serve with vinaigrette.
Views: 249 Debbie Macomber
Heaven and earth collide when angel-in-training Harry Mills, A.K.A "Mr. Miracle" is sent down to a community college during Christmas for his first assignment: to help an insecure student realize her life purpose. As Harry is schooled in life lessons, he learns being human isn’t as easy as he thought. Stars Rob Morrow.
Views: 38836 Debbie Macomber