Kristie Booker's Blog, page 3

Searching for Messages from My Dad, I Found My Voice Instead

I recently finished Liane Moriarty’s latest novel, Here One Moment. This thought-provoking story unfolds aboard a flight where an older woman predicts the deaths of her fellow passengers. What follows is an exploration of belief, fate, and the choices we make when faced with our own mortality. As I read Here One Moment, I reflected […]

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Exploring Life, Death, and Belief in Liane Moriarty’s “Here One Moment”

I recently finished Liane Moriarty’s latest novel, Here One Moment. This thought-provoking story unfolds aboard a flight where an older woman predicts the deaths of her fellow passengers. What follows is an exploration of belief, fate, and the choices we make when faced with our own mortality. As I read Here One Moment, I reflected […]

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Unlocking the Magic of Romance in Women’s Fiction

As an author navigating the ever-changing landscape of publishing, I’ve recently found myself exploring the magic of romance in women’s fiction. I’ve discovered that the line between genres is often blurrier than we might think—and that’s a beautiful thing. My upcoming novel, Summer in the Moon Garden, features a romantic subplot that’s taken on a life […]

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How Romance Novels Inspire My Writing and Why They Resonate with Readers

As an author navigating the ever-changing landscape of publishing, I’ve recently found myself drawn into the world of romance writing. While my roots are in women’s fiction, I’ve discovered that the line between genres is often blurrier than we might think—and that’s a beautiful thing. My upcoming novel, Summer in the Moon Garden, features a romance […]

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Chocolate Ganache Cupcakes

Deeply rich and irresistibly moist, this chocolate cake recipe has become my absolute go-to for both elegant layer cakes and perfect cupcakes. Adapted from Ina Garten’s beloved Beatty’s Chocolate Cake recipe, it delivers consistently excellent results that will have everyone asking for seconds. I’ve made this cake dozens of times, and I can promise you […]

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Kirby’s Chocolate Cupcakes

In Blooming Into Life, chocolate cupcakes become a special family tradition. Mary Ann teaches her niece, Kirby, how to make them, passing down both a recipe and a bit of family love. By the end of the story, Kirby shares the same recipe with Mary Ann’s granddaughters, continuing the tradition across generations. This chocolate cupcake […]

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Classic Chocolate Chip Cookie Recipe

Chocolate chip cookies are the ultimate comfort food. Here’s my tried-and-true recipe—guaranteed to melt your heart faster than any fictional romance.

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Chocolate Chip Cookies

Chocolate chip cookies are the ultimate comfort food. Here’s my tried-and-true recipe—guaranteed to melt your heart faster than any fictional romance. 🍪 Ingredients 🍪 Directions

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Basil Oil

🌿This basil oil recipe from skinnytaste.com has changed my life. One, I always plant more basil than I ever eat and now I never have enough. Two, I will probably never make pesto again and I love pesto, so that’s saying something. The best part—it’s only 5 ingredients! Basil Oil

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Blueberry Bliss Cake

From the moment my local farmers put out the first of their delicious blueberries, I make sure to have a five-pound box in my refrigerator at all times. They cover my yogurt every morning, find their way into my salads, and, of course, are the driving force behind my desserts. I love cobblers, pies, and crisps, but now, this recently reimagined blueberry cake has made it to the top of my go-to summer desserts. It can just as easily be made with frozen blueberries (or any berry for that matter).

Blueberry Bliss Cake

1/2 cup salted butter softened to room temperature1 cup sugar plus 2 tablespoons, divided2 large eggs1 teaspoon vanilla extract1 1/3 cup all-purpose flour1 ¼ teaspoons baking powder¼ teaspoons salt½ cup full-fat sour cream2 cups fresh blueberries2 tablespoons turbinado sugar (optional, can also replace with granulated sugar)Zest of one lemonPlus whipped cream or ice cream for serving.Preheat oven to 350ºF. Spray a 9-inch pan with cooking spray and set aside.Mix 2 tablespoons of granulated sugar, turbinado sugar, and lemon zest in a small bowl.In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar (the rest will go on top) until pale and fluffy, about five minutes.Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla.In a medium bowl, stir the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.Gently fold in the fresh blueberries to the cake batter. Spread the batter in the prepared pan.Sprinkle the lemon sugar mixture evenly over the top of the cake batter.Bake 35-40 minutes, until the top is crackly and lightly browned.Let the cake cool completely in the pan and slice and serve with whipped cream or ice cream.

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