Sam smiled. “That’s what friends are for. If you need someone to cut, wrap, or serve in your store, just ask. I’m only a phone call away.”
“And I spend nearly every day right beside you,” Megan reminded her. “We’ll make this work.”
Brooke took a deep breath and hoped they were right. “At least we know what candy we’re having in the table favors.” She reached across the counter and handed Sam and Megan a piece of chocolate fudge. “Here’s to friendship, falling in love, and lots of happy customers.”
PREORDER YOUR COPY TODAY!
Enjoy Other Novels By Leeanna Morgan
Montana Brides:
Book 1: Forever Dreams (Gracie and Trent)
Book 2: Forever in Love (Amy and Nathan)
Book 3: Forever After (Nicky and Sam)
Book 4: Forever Wishes (Erin and Jake)
Book 5: Forever Santa (A Montana Brides Christmas Novella)
Book 6: Forever Cowboy (Emily and Alex)
Book 7: Forever Together (Kate and Dan)
Book 8: Forever and a Day (Sarah and Jordan)
Montana Brides Boxed Set: Books 1-3
Montana Brides Boxed Set: Books 4-6
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The Bridesmaids Club:
Book 1: All of Me (Tess and Logan)
Book 2: Loving You (Annie and Dylan)
Book 3: Head Over Heels (Sally and Todd)
Book 4: Sweet on You (Molly and Jacob)
* * *
Emerald Lake Billionaires:
Book 1: Sealed with a Kiss (Rachel and John)
Book 2: Playing for Keeps (Sophie and Ryan)
Book 3: Crazy Love (Holly and Daniel)
Book 4: One And Only (Elizabeth and Blake)
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The Protectors:
Book 1: Safe Haven (Hayley and Tank)
Book 2: Just Breathe (Kelly and Tanner)
Book 3: Always (Mallory and Grant)
Book 4: The Promise (Ashley and Matthew)
Book 5: Coming Home (Mia and Stan)
Book 6: The Gift (Hannah and Brett)
Book 7: The Wish (Claire and Jason)
The Protectors Boxed Set: Books 1-3
* * *
Sapphire Bay:
Book 1: Falling For You (Natalie and Gabe)
Book 2: Once In A Lifetime (Sam and Caleb)
Book 3: A Christmas Wish (Megan and William)
Book 4: Before Today (Brooke and Levi)
Book 5: The Sweetest Thing (Cassie and Noah)
Bonus Recipe - Hummingbird Cake
Try the delicious Hummingbird Cake made at Pastor John’s cafe - it’s delicious!
Ingredients:
2 cups (250g) Diamond of California chopped pecans
3 cups (370g) all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
2 cups mashed banana (4 ripe bananas)
One 8 ounce can crushed pineapple (drain most of the juice)
3 large eggs, at room temperature
2/3 cup (160ml) vegetable or canola oil (or melted coconut oil)
1 cup (200g) packed light or dark brown sugar
3/4 cup (150g) granulated sugar
2 teaspoons pure vanilla extract
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Cream Cheese Frosting:
Two 8 ounce (450g) block cream cheeses, softened room temperature (16 ounces)
3/4 cup (175g) unsalted butter, softened to room temperature
5 cups (600g) confectioners' sugar
1 Tablespoon milk
2 teaspoons pure vanilla extract
1/8 teaspoon salt, or more to taste
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Directions:
1.Preheat the oven to 300°F (149°C). Spread pecans onto a lined baking pan. Toast for 8 minutes. Remove from the oven. Turn oven up to 350°F (177°C), then grease and lightly flour three 9-inch cake pans.
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2.Whisk the flour, baking soda, cinnamon, allspice, and salt together in a large bowl.
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3.Whisk the rest of the cake ingredients in a medium bowl. Pour wet ingredients into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans. (Save the rest for garnish.)
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4.Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
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5.Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat. I simply use a serrated knife. Discard the tops or eat. YUM!
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6.Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners' sugar, vanilla, milk, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add more salt if needed.
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7.Assemble and frost: Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish with leftover toasted pecans. Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.
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8.Leftover cake is delicious covered and stored in the refrigerator for up to 5 days.
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Make ahead tip: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
Bonus Recipe - Megan’s Christmas Fruitcake
If you like a wonderfully dense fruitcake, try Megan’s recipe - it makes a lovely Christmas gift!
* * *
Ingredients:
1 cup golden raisins
1 cup dried Calimyrna figs, chopped
1 cup dried apricots, chopped
1 cup dried pears, chopped
1/3 cup candied ginger, chopped
1/4 cup candied orange peel, chopped
1/2 cup Cointreau (orange-flavored liqueur), plus more (optional) for brushing
Vegetable-oil cooking spray
3 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, melted
1 1/2 cups granulated sugar
3/4 cup packed dark-brown sugar
4 large eggs
2 tablespoons dark unsulfured molasses (not blackstrap)
1 tablespoon pure vanilla extract
1 cup chopped toasted walnuts
1 cup sweetened flaked coconut
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Directions:
1. Stir together dried fruit, candied ginger, peel, and 1/2 cup liqueur. Let stand at room temperature 3 hours or overnight.
2. Cut parchment paper to line the bottom of a 7-by-3-inch or 9-by-2-inch round cake pan. Coat pan with cooking spray; line with parchment. Spray lining. Flour pan; tap out excess.
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3. Preheat oven to 325 degrees. Whisk together flour, baking powder, spices, and salt in a medium bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle; mix on medium speed until smooth. Mix in eggs (1 at a time), molasses, and vanilla. Gradually add flour mixture; mix until smooth. Mix in fruit, nuts, and coconut.
4. Pour batter into pan. Bake u
ntil a cake tester comes out clean, about 2 1/2 hours for 9-inch cake or 2 3/4 hours for 7-inch cake. If desired, brush with up to 1/2 cup liqueur. Unmold, let cool, and enjoy!
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Cook’s tips:
Store, wrapped in plastic, at room temperature up to 3 days or in the refrigerator up to 1 month.
A Christmas Wish Page 22
