by Nina Bocci
Turns out, being snowbirds wasn’t all it was cracked up to be. You actually needed to be in a warm place during the cold months of the year for it to work. And after spending an unseasonably cold week in April in New York, we realized that we both were happier in Hope Lake.
I was still keeping my city apartment for the time being, although I was now considering using it as an Airbnb at the advice of my finance guy.
Which meant I needed a full-time place to live. So when, true to town gossip, my Airbnb was put up for sale, I decided to buy it—and Nick wanted in too. While we weren’t super traditional, having something like property connect us seemed fitting. It gave a permanence and a definition to our relationship that we didn’t have before.
Nick and Henry decided to sell their shared house as is, instead of taking the time and money to renovate it, and Nick was fully moved into the lake house a week after we signed the paperwork. Even though it was a big next step, neither one of us was in a rush to add engagement and wedding talk into the mix. We were perfectly content being Parker and Nick. If it ain’t broke…
“What are you up to?” Nick asked, sidling up to me at the counter. The marble was covered in neat stacks of paperwork. One was for recipes that we were working on, another was recipes we were making for the week, and a third was a pile of résumés from chefs who wanted to come to teach a class.
With the amount of interest we’d received both from young people and older folks, we had to develop a schedule that worked for everyone.
“Do you want to see the sketch for Emma’s cupcakes?” I asked, giving him a quick kiss on the cheek.
I leaned back against him as he put his arms around my waist. “She didn’t want something that screamed ‘baby shower’ since this is both her wedding and baby party rolled into one.”
“That has to be challenging,” he said, and he couldn’t have been more right.
“Challenging is the nice way to put it. She’s pregnant and driving me nuts with her demands, but I adore her and will do whatever I have to so that she’s happy.”
“I love that you love her. It means a lot to me that you’ve fit so seamlessly into the dynamic.”
I smiled. “They’re easy people to get along with. Even when they’re hormonal and pregnant.”
“Can you believe the wedding is in a month?” he said, pointing to the calendar on the wall. July twenty-third was circled with a big green heart, and Charlotte had scribbled C & E inside it. She had that moony look about her as well, and Nick mentioned that it was only a matter of time before Henry popped the question to her.
Nick and I were thankfully on the same page of the book titled Marriage Isn’t Something That We’re Desperate For.
“These look great,” he said, tracing his finger over the drawing of a tower of cupcakes.
“They’re all different flavors. It’s basically a little bit of everything that Emma’s been craving this whole pregnancy, plus a couple thrown in for Cooper.”
“Banana?” Nick asked hopefully. He frowned when I shook my head. “I only make those for you,” I insisted, pulling up the note cards for today’s show.
“What time are you guys recording?” he asked, sliding his hands underneath my apron.
I swatted him away with a pink spatula. “Charlotte is next door and can see you trying to get some.”
He shrugged. “Like they don’t know what goes on in the back room. Here’s a hint—it’s the same thing that goes on when Henry visits her back room.”
Nick rubbed his nose against the back of my neck, placing a gentle kiss there. “How much time do you have before the video?”
The bakery wasn’t open, so I didn’t need to worry about a customer coming in, but I didn’t want to look thoroughly ravaged on camera either.
Listening to Nick’s advice, I had begun inserting myself more and more into the productions, but never did a baking video myself. I never wanted the focus to be taken away from the ladies, but after they gave their blessing, I figured, why not?
“Mancini is supposed to be here in thirty, which means she’ll be here in forty-five because she’s never met an appointment time that she likes.”
“I can do a lot in forty-five minutes.”
“I suppose I can show you what’s underneath this apron if you’re good. What do you plan on baking?”
Nick nipped at my ear and tugged on the knot to release the apron. “Oops.”
He picked up a blank index card and pretended to read. “I see we have all the ingredients we need: you and me.”
acknowledgments
For Kimberly: If I could give you back all the patience you’ve shown me, I would ten-fold. Thank you for everything.
Molly Gregory and the incomparable team at Gallery: Thank you for everything, truly. You’ve made this the best experience possible, and I’m grateful.
For my family: Thank you for the endless patience while I toiled away on the Hope Lake series. I hope you will continue being patient while I work on something else.…
For the readers, bloggers, friends, and the romance community at large: You’ve made toeing the line between publicist and author a real treat. I can’t thank you enough for the kindness, support, and all the love that you’ve given.
recipes
Can’t make it to Hope Lake to visit The Baked Nanas?
Not to worry: you can make their recipes in your own kitchen!
I hope that you’ve found an overlying theme in the Hopeless Romantics book series: Food!
Whether it’s a getting-to-know-you bite of pizza at Casey’s or Mama Peroni making Emma her favorite pastina soup when she’s feeling down, food is a great way to bring people together: couples, families, friends, strangers—anyone! The Baked Nanas are known for their wisdom and delightful treats, and Notte’s date-night menu knows how to bring the romance.
Turn the page for some of the recipes that I love and included in The Ingredients of You and Me.
I’m hoping that if you make them, they too bring your friends and family together.
XOXO,
Nina
cucidati
(Italian fig cookies)
Italian fig cookies are a traditional Sicilian treat, but many other regions in Italy have their own spin on the recipe. Traditionally, they’re made for Christmas, but in my family we make them for Easter as well and change up the decoration. I think many of the creatively decorated cookies that Italians make can be shared any time of year—these included!
INGREDIENTS
Filling
1 package 12-ounce (dried) figs
¾ cup raisins
1 cup chopped walnuts
zest of 1 orange
zest of ½ lemon
¼ cup orange marmalade
¼ cup honey (local is best)
2 tablespoons Galliano
1 tablespoon lemon extract
1 tablespoon cinnamon
¼ teaspoon cloves
Dough
3½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2½ sticks unsalted butter (room temperature)
⅔ cup granulated sugar
2 large eggs
1 cup shortening
1 tablespoon lemon extract
1 tablesoon vanilla extract
Icing
3 cups confectioners’ sugar
1 teaspoon lemon extract
3 egg whites
(colored sprinkles if desired)
DIRECTIONS
1. Make the filling first. Using a food processor, grind figs, raisins, and walnuts until well blended. Add the rest of the ingredients and blend well. Set aside.
2. Sift flour, baking powder, and salt into a large mixing bowl. Hand-whisk in the sugar until well mixed.
3. Fold in the shortening with a pastry blender and work the mixture until it has a cornmeal-like consistency.
4. In a separate bowl, whisk together the rest of the dough ingredients.
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5. Add to flour mixture. Mix by hand. Dough should be soft when finished mixing.
6. Flour surface and place dough ball on top. Roll into a large ball. When finished, wrap in plastic wrap and chill for an hour.
7. Once large ball is chilled, slice it into quarters. Cover quarters while working with one at a time. Roll out dough on floured surface. Section should be 12 inches long by 6 inches wide.
8. Take filling mixture and form a tube-like section. Place filling into the center of the dough. Fold dough over the center, and roll the entire log a few times to “seal” where the opening was.Repeat until all dough and filling is gone.
9. Chill again for an hour.
10. Once logs are chilled, slice them into 3-inch pieces. Place on a cookie sheet and bake until golden brown (375°F for about 15 minutes).
11. Let cool while preparing icing.
12. In a chilled glass bowl, combine confectioners’ sugar and extract. Add one egg white at a time by folding them into the sugar mixture until well combined. The icing should not be too runny.
13. Dip the rounded part of the cookie into the icing, place on parchment, and decorate with sprinkles (optional).
apfelkuchen
(German apple cake)
My aunt shared this recipe because I’m incapable of making an apple pie. My crust is always crumbly—and not in the good way. This is the recipe I give to anyone who shares in my inability to create a beautiful pie crust. I had a traditional one of these cakes in Berlin a couple summers ago, and I can tell you it’s even more delicious there!
INGREDIENTS
5 large egg yolks
2 medium tart apples, peeled, cored, and halved
1 cup (2 sticks) plus 2 tablespoons unsalted butter, at room temperature
1¼ cups granulated sugar
2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons cream of tartar
1 teaspoon baking powder
½ teaspoon salt
¼ cup 2% milk
confectioners’ sugar, for dusting
DIRECTIONS
1. Preheat the oven to 350°F. Grease a 9-inch springform pan wrapped in a sheet of foil. Let the egg yolks stand at room temperature for 30 minutes.
2. Slice the apples into thin wedges.
3. Cream the butter and sugar until light and fluffy in a large bowl using a hand mixer. Add one egg yolk at a time, beating well after each addition. In another large bowl, sift the flour, cornstarch, cream of tartar, baking powder, and salt twice. Gradually beat into the creamed mixture on a slow setting, until well mixed. Add the milk; mix well (batter should be thick).
4. Spread the batter into the prepared pan. Gently press the apples, round side up, into the batter. Bake until a toothpick inserted into the center of the cake comes out with moist crumbs, 45 to 55 minutes. Cool on a wire rack for 10 minutes. Loosen the sides of the cake from the pan with a knife; remove the foil. Cool for 1 hour longer. Remove the rim from the pan. Dust the cake with confectioners’ sugar.
hummingbird cake
Hummingbird cake is a Jamaican recipe named after their national bird. I never knew that until I watched a Food Network show about cultural desserts. It’s one of my favorite cakes to make at Easter because it’s fresh—and so delicious!
INGREDIENTS
For the cake:
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1½ cups canola oil
3 large eggs
1 (8-ounce) can crushed pineapple, drained
2 cups mashed bananas
1 cup chopped walnuts
For the frosting:
1 (8-ounce) package cream cheese, at room temperature
½ cup (1 stick) unsalted butter, at room temperature
1 pound confectioners’ sugar
1 teaspoon vanilla extract
DIRECTIONS
1. Preheat the oven to 350°F.
2. Grease and flour two 9-inch cake pans.
3. To make the cake, sift together the flour, sugar, baking soda, and salt in a large bowl.
4. In a separate large bowl, combine the oil, eggs, pineapple, bananas, and walnuts.
5. Add the flour mixture and mix together by hand until well combined.
6. Pour the batter into the prepared pans. Bake for about 1 hour until a toothpick inserted comes out clean. Remove from the oven and allow to cool on wire racks (2 hours or more).
7. Prepare the frosting by blending together the cream cheese, butter, sugar, and vanilla until smooth. Evenly spread the frosting on the middle, sides, and top of the cake.
Italian wedding cookies
(anise cookies)
If you’ve ever been to an Italian bridal shower, you’ve surely seen the endless supply of homemade cookies from all the zias and nonnas in the room. The tables are filled with delicacies, and these are a staple! Delightful anise flavor packs a punch in every bite. You can use food coloring to change the color of the pretty standard icing so that the cookies become seasonal favorites. If anise isn’t your flavor of choice, feel free to switch out the extract for another: vanilla, lemon, etc. The cookies remain delicious little treats.
INGREDIENTS
For the cookies:
⅔ cup vegetable oil
⅔ cup whole or 2% milk
2 tablespoons lemon extract
3 large eggs
½ cup plus 2 tablespoons granulated sugar
4 cups all-purpose flour
3 tablespoons baking powder
For the icing:
2 cups confectioners’ sugar
1 tablespoon anise extract
whole or 2% milk (add in small amounts until desired thickness is reached)
DIRECTIONS
Cookies:
1. Preheat the oven to 375°F.
2. Combine the oil, milk, lemon extract, eggs, and sugar in a large mixing bowl. Using a hand mixer, on low speed, blend well. In a separate bowl, mix the flour and baking powder. Add the flour mixture in gradually, using your hands to create the dough. Dough shouldn’t be too sticky; if it is, add more flour sparingly.
3. Shape into quarter-sized balls and place on a cookie sheet. Bake for 10 to 12 minutes or until lightly browned.
Icing:
1. Icing thickness is a preference. The thicker the icing, the better it stays on top of the cookie. Place the confectioners’ sugar into a chilled bowl. Add anise extract and slowly add milk until desired thickness is reached.
2. Dip the top (rounded) part of the cookie into the icing. Allow to dry completely before storing in an airtight container to preserve freshness.
3. Icing can also be dyed with food coloring for seasonal cookies. Use less milk if using liquid food coloring. (Gel is also good.) You can also add sprinkles or decorated elements.
ciambellone
(Italian tea cake)
Each region of Italy seems to have their own version of this cake. Some use fruit and nuts, others keep it simple with just the light fruit flavor. Either way you make it, it’s the perfect light dessert to enjoy with a cappuccino after a family dinner.
INGREDIENTS
1 tablespoon anise seeds (previously soaked in water for an hour and then drained)
1 cup granulated sugar
3½ cups all-purpose flour
3 tablespoons baking powder
grated orange peel (1 small orange)
3 tablespoons shortening
1 tablespoon unsalted butter, at room temperature
3 large eggs
1 cup whole milk
1 cup freshly squeezed orange juice
1 tablespoon anise extract
½ cup each of raisins, walnuts (chopped), maraschino cherries (drained)
confectioners’ sugar, for dusting
DIRECTIONS
1. Preheat the oven to 375°F. Coat a 10-inch bundt or tube cake pan with nonstick cooking spray and du
st with flour. Tap out any excess flour from the pan.
2. Sift the anise seeds, sugar, flour, baking powder, and orange peel in a large bowl. Mix the shortening, butter, eggs, milk, orange juice, and anise extract in a stand mixer. Combine flour mixture into milk mixture slowly.
3. Drop half of the batter in large scoopfuls equally around your cake pan. Sprinkle the nuts, cherries, and raisins, add more batter, then smooth, and tap the pan on the counter a few times to ensure there are no trapped air bubbles.
4. Bake for about 40 minutes, checking in at the 30-minute mark to rotate the pan for even coloring, and to ensure it’s not baking faster than anticipated. Cake is done when a toothpick or tester inserted into the cake comes out batter-free (crumbs are fine).
5. Cool in pan for an hour or until it comes out of the pan easily.
6. Sprinkle with confectioners’ sugar once cooled.
More from this Series
On the Corner of Love…
Book 1
Meet Me on Love Lane
Book 2
More from the Author
Roman Crazy
about the author
© KEITH PERKS
Nina Bocci is a USA Today bestselling novelist who loves reading and writing about swoony, relatable heroes and smart, witty heroines. If the story is set in a small town, even better. You can always find her chatting on social media about her massive, crazy Italian family and her favorite person in the world, her son. Find her @ninabocci on Twitter and Facebook and @ninapolitan on Instagram.
FOR MORE ON THIS AUTHOR:
SimonandSchuster.com/Authors/Nina-Bocci
SimonandSchuster.com
@GalleryBooks
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