Lowvee Cole's Blog: Lowvee Cole's Blog, page 3

Boundless Magick Giveaway

Beginning this Monday, I will be giving away 24 copies of Boundless Magick. The giveaway will be hosted by Caroline from The Attic Reviews.

Once all the details are ironed out, I will post a link to the giveaway form. Everyone has a chance to win, and if I get a good response, I will add more books into the mix.

Countries included in the giveaway are USA, Canada, Great Britain, Ireland, and Australia.

Stay tuned for more info!

xoxo
Lowvee

Slow Cooker Chili

I found this recipe online, but made a few tweaks, which are reflected in the recipe below:

Tips:

1. Never drain and rinse your kidney beans before adding them to your chili, it takes away the flavor. Plus, you’ll need the added moisture in your slow cooker as chili cooks.

2. I pureed the onion, and cooked the beef until most of it was brown, leaving a little pink for the crock pot to cook off.

 

INGREDIENTS:

3 tablespoons vegetable oil
2 small yellow onions, pureed
dash of cayenne pepper
6 medium garlic cloves, finely chopped
1/4 cup chili powder
1 tablespoon ground cumin
2 1/2 pounds 80% lean ground beef
1 1/2 teaspoons kosher salt, plus more as needed
1 (28-ounce) can diced tomatoes
1 (14-ounce) can tomato sauce
2 (15-ounce) cans kidney beans, drained and rinsed
1 (4.5 ounce) can chopped green chiles, drained

For serving:

Shredded cheddar cheese
Thinly sliced scallions
Sour cream


INSTRUCTIONS


Heat the oil in a large frying pan over medium heat until shimmering. Add the onions, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
Add the garlic, chili powder, dash of cayenne pepper, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
Stir in the green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.

Slow Cooker Baked Potato Soup

*I found this recipe on Food.com, but made a few of my own adjustments. It’s simple and DELICIOUS!

Ingredients:

1 5lb Bag of Russet Potatoes

1 Medium Onion, Pureed

32 Ounces of Chicken Broth

3 Minced Garlic Cloves

1/4 Cup Butter

2 1/2 Teaspoons of Salt

1 1/4 Teaspoons of Pepper

I Cup Heavy Whipping Cream

1 Heaping Cup of Shredded Cheddar Cheese

1/4 Cup of Chopped Scallions

1/2 Pound of Bacon, Chopped and Fried

Cheese for Sprinkling

Equipment:

CrockPot

Measuring Spoons

Measuring Cups

Frying Pan

Directions:

1. Combine first seven ingredients in a large crock pot; cover and cook on LOW for 8 hours.

2. Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened.

3. Stir in cream, cheese and scallions.

4. Chop up raw bacon into small pieces, then pan fry until cooked through.

5.Top soup with cooked bacon and more cheese.

6. Enjoy!

Interview and Kindle Deal

Thrilled to announce that this Saturday I will be interviewing with Dane Cobain from UK-based Social Bookshelves. I've decided to link a UK Kindle Countdown Deal in connection with the interview that will run for the week.

The sale will begin Sunday, March 23rd at 8 AM and end on Saturday, March 29 at 12 AM GMT. The price will be £.99

Below is the link for the upcoming UK Kindle Deal of Boundless Magick:
http://www.amazon.co.uk/dp/B00GDFLL7C

Upcoming Interview with Social Bookshelves

This Saturday I will be interviewing with Dane Cobain from Social Bookshelves. He’ll be asking me about Boundless Magick and my books yet to come, as well as lots of other fun things, I’m sure! Once the interview is complete, he will be posting it on Soundcloud. I’ll update you all with a link so you can hear it. Looking forward to sharing it with you!

The Attic Reviews – Review of my novel, Boundless Magick

Another four-star review by blogger Caroline from The Attic Reviews. So pleased with this one! Please click the link below to read her review. While you’re there, check out her site. She’s got a lot of great stuff going on there.

http://theatticreviews.com/2014/03/boundless-magick-by-lowvee-cole.html

xoxox

Lowvee

Social Bookshelves Review of Boundless Magick

I’m quite pleased with this review. As always, for copyright reasons, I am posting the link to the review for your perusal. While you’re visiting Social Bookshelves, check out what else the sites owner, Dain Cobain, has to offer!

Review Link: http://www.socialbookshelves.com/lowvee-cole-boundless-magick-review/

xoxox

Lowvee

French Silk Pie

In honor of national Pi day, here is a delectable recipe for its edible equivalent.

Ingredients:

30 chocolate wafers
2 tablespoon(s) chopped pitted dates
2 tablespoon(s) water
1 tablespoon(s) canola oil
1 tablespoon(s) brewed coffee
1 tablespoon(s) water
1 1/2 teaspoon(s) unflavored gelatin
1 large egg
1/2 cup(s) 1% milk
8 tablespoon(s) packed light brown sugar
1/3 cup(s) unsweetened cocoa powder
2 ounce(s) bittersweet (not unsweetened) chocolate
1 1/2 teaspoon(s) vanilla extract
2 tablespoon(s) dried egg whites
1/2 teaspoon(s) cream of tartar
Chocolate shavings

Directions:

Preheat oven to 325°F. Coat a 9-inch pie pan with cooking spray.
To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
Bake the crust until crisp, about 10 minutes. Cool completely on a wire rack.
To prepare filling and garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
Whisk egg, milk, 3 tablespoons brown sugar, and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160°F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
Place egg whites and cream of tartar in a large bowl. Beat with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
Whisk one-fourth of the meringue into the chocolate mixture until smooth. Scrape chocolate mixture into the remaining meringue and use a whisk to incorporate it with a folding motion. Spoon into the crust and chill, uncovered, until set, about 3 hours.
If desired, garnish with chocolate shavings before serving.

 

Far and Away – by Lowvee Cole

A video in book format of a song I wrote from my upcoming book titled, Letters from Adrian. An eight-song acoustic piano album will accompany the book telling the story of Adrian and Vienna. The book is in progress and will hopefully be released soon!

Boundless Magick, Bestseller

Hey all! So chuffed to see that my Kindle version of Boundless Magick is back on Kindle's best seller list! Hanging in the top 100 right now for YA Historical Romance. The book is on sale for 99 cents for only three more days!

Thank you to all those who are supporting my work! You guys rock!

xoxo
Lowvee