Paperback, 272 Pages

Cookbook

Review Copy

Coconut Vanilla Snowball Cupcakes

This big-batch cupcake recipe makes enough for a winter party.
The cupcakes look especially pretty on a tiered cake stand. Makes 24

Cupcakes

2½ cups plus 2 tablespoons all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

12 tablespoons (1½ sticks) unsalted butter, at room temperature

1½ cups granulated sugar

3 large eggs, at room temperature

2 teaspoons pure vanilla extract

½ teaspoon pure coconut extract

¾ cup sour cream

1 cup sweetened flaked coconut

Frosting

½ cup (1 stick) unsalted butter,
at room temperature

2–2½ cups powdered sugar

1 teaspoon pure vanilla extract

Pinch of salt

3 tablespoons sour cream

Sweetened flaked coconut, for garnish

TIP: Eggs blend into cake batter best if they’re at room temperature.

1. Preheat oven to 350°F. Line 2 standard 12-cup muffin tins with cupcake liners.

2. In a medium bowl, whisk flour, baking soda and salt until combined.

3. In a large bowl with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and coconut extracts; beat until blended. Reduce mixer speed to low, and alternately add dry ingredients and sour cream, beginning and ending with dry ingredients. Remove from mixer; fold in coconut.

4. Drop batter into cupcake liners, filling each just over halfway full. Bake 18–20 minutes, until golden and set. Let cool in pans for 10 minutes. Transfer to a wire rack to cool completely.

5. For frosting: In a large bowl with an electric mixer on medium-high speed, beat butter until smooth. Add powdered sugar, vanilla and salt; beat until blended and fluffy. Add sour cream; beat just until blended. Fold in additional powdered sugar, if needed.

6. Spread the frosting on cooled cupcakes. Sprinkle a generous amount of coconut over cupcakes.


Baked Ziti with Butternut Squash and Ricotta 

Where is it written that baked pasta dishes have to be loaded with
tomato sauce and cheese? This one stars creamy ricotta and sweet squash.

Serves 6

Vegetable oil, to grease the pan

1 pound ziti, penne or small shells pasta

1 bag (16 ounces) frozen puréed butternut squash, thawed

1 container (15 ounces) ricotta cheese

2 large eggs

Salt and black pepper

¾ cup Parmesan, grated, and divided

½ cup prepared basil pesto

TIP: Whole-milk ricotta is best for cooking. Low-fat varieties don’t stand up to high heat as well.

1. Preheat oven to 375°F. Lightly oil a 9-by-13-inch glass baking dish.

2. Cook pasta 2 minutes less than package directions. Drain. Meanwhile, place squash in a metal colander; set colander over boiling pasta to warm through.

3. In a large bowl, whisk ricotta, warm squash, eggs, salt and pepper. Fold in the cooked pasta until coated. Stir in ¼ cup of the Parmesan.

4. Spoon mixture evenly into the prepared baking dish; dot with pesto and sprinkle with the remaining ½ cup Parmesan. Bake, uncovered, for 30 minutes, until lightly golden and warmed through.
Let stand for 5 minutes before serving.

With more than 25 million books sold worldwide, New York Times bestselling author Susan Mallery is known for creating characters who feel as real as the folks next door, and for putting them into emotional, often funny situations readers recognize from their own lives. Susan’s books have made Booklist’s Top 10 Romances list in four out of five consecutive years. RT Book Reviews says, “When it comes to heartfelt contemporary romance, Mallery is in a class by herself.” With her popular, ongoing Fool’s Gold series, Susan has reached new heights on the bestsellers lists and has won the hearts of countless new fans.

Susan grew up in southern California, moved so many times that her friends stopped writing her address in pen, and now has settled in Seattle with her husband and the most delightfully spoiled little dog who ever lived. Visit Susan online at www.SusanMallery.com.(less)