Fall is probably my favorite time of year, next to Christmas :-) I’m really a kid at heart and my love language is GIVING! Everything about the season appeals to me. It always makes me stop and remember all of the wonderful things I have to be grateful for. None more so than my family. My children, grandchildren, son-in-law, siblings, and extended family and friends. This year, make something warm and wonderful that fills your heart and share with everyone! Happy Fall Ya’ll!
RED BEANS AND RICE
Ingredients
1 cup basmati rice
1 tablespoon vegetable oil
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1 medium sweet onion, diced
1 green bell pepper, diced
2 celery ribs, diced
2 tablespoons tomato paste
3 cloves garlic, minced
1 ½ teaspoons Cajun seasoning, salt-free
3 (15-ounce) cans small red beans or kidney beans, drained and rinsed
3 cups chicken stock
1 teaspoon hot sauce
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Instructions
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.
Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.
Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
Serve immediately, topped with rice and garnished with parsley, if desired.
It’s a New Year and time to be grateful! I try to be grateful every day. I’m so fortunate to be blessed with life! I know it sounds cliche, but let’s be honest, when did you wake up just saying “YES! I made it another day”. I’m vowing to count my blessings more this year, and not to get caught up in the drama, politics, and sadness often hanging around our necks like a thousand-pound weight. Let’s vow to make this ‘our’ year and be happy.
Mama Irene’s Coconut Cake
Ingredients
2 and 1/2 cups (285g) cake flour (spooned & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 and 2/3 cups (330g) granulated sugar
5 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 cup (240ml) unsweetened canned coconut milk, at room temperature*
1 cup (80g) sweetened shredded coconut
Coconut Cream Cheese Buttercream
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
5 cups (600g) confectioners’ sugar
2 Tablespoons (30ml) canned coconut milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/8 teaspoon salt
2 cups (160g) sweetened shredded coconut
Instructions
Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for 21–23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with second cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and a bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial. See blog post above about buttercream rose decoration.
Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake!
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
HAPPY HOLIDAYS to YOU AND YOUR FAMILY
I wanted to take a moment and thank all of you for your continued support, enthusiasm, and even impatience (you know who you are). 2023 has been an exhausting year for all of us, and I hope and pray that 2024 will be amazing for everyone. I’ve posted a new ‘Mama Irene’ recipe and hope that you enjoy this time with family and friends, eating good food, sharing heartfelt stories, and counting your blessings.
Happy Holidays to you all!
Molasses Ginger Cookies:
These cookies are a favorite every year during the holidays. They are soft and chewy on the inside and absolutely a crowd favorite!
INGREDIENTS
1 1/2 cups unsalted butter, softened to room temperature (not melted*)
1 cup granulated (white) sugar
1 cup packed brown sugar
1/2 cup unsulphured molasses
2 eggs
4 1/2 cups all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
1. Preheat oven. Heat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
2. Whisk together dry ingredients. Flour, soda, ground ginger, cinnamon, cloves, and salt.
3. Cream together butter and sugars. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed.
4. Mix in the remaining wet and dry ingredients. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
5. Chill the dough. Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled. I know — the extra chilling time is substantial, and very tempting to skip. But this particular dough, with all of its butter and molasses, really does need a thorough chilling to prevent the cookies from spreading. Worth the wait, I promise. :)
6. Roll the dough balls. Once the dough is chilled and firm, roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
7. Bake. Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
8. Serve. Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
Warmer Weather, Steamy Books
Hello Readers! I hope everyone is enjoying the warmer temps and planning a getaway for the summer. I am so excited to launch my new series Voodoo Guardians. The first two books are published and ready for you! I cant wait to introduce new characters while tying in some very familiar names and faces.
I have also added a new section to my site; Character Family Guide. This will be updated with each new book. My hope is this is an easy reference for all characters, spouses and children.
Wherever this summer takes you, I hope you bring along one of the Voodoo Guardians.
Happy Reading-
MK
Happy Mardi Gras
Laissez Les Bon Temps Rouler! Happy Mardi Gras to all my readers and followers. This has always been one of my favorite times of the year. From the parades, the colors, cuisine and togetherness, my family has always held special memories of this holiday. Though it is not celebrated by all, its roots and traditions run deep with families and citizens across Louisiana. So, if you can’t enjoy some boiled crawfish and a slice of King Cake this Tuesday I hope each of you find a bit of the magic that this day represents.
I also wanted to introduce a new blog feature that I hold near and dear to my heart; Mama Irene’s Creole recipes! Over the next few blog posts I will be sharing some of Mama Irene’s recipes; straight from her kitchen to your home! My first recipe is going to be a STAPLE of all cajun and creole homes and I urge all of you to give it your best Mama Irene attempt; Chicken and Sausage Gumbo.
Ingredients:1c Flour1c Vegetable oil (you can also use butter)
1-1.5c “The Trinity”- Celery, White Onion, Red or Green Bell Pepper Chopped(1 onion, 2 celery stalks, 1 bell pepper)
2-3 tbsp Minced Garlic
3 Bay Leaves
48 oz Chicken Broth
4 Large Chicken Breasts or 1 Whole Chicken (remove carcass after cooking)
1 lb Andouille Sausage; cut into slices
Salt & Pepper to taste
Creole Seasoning (Tony Cachere’s, Slap ya Mama)
Gumbo Filet powder (optional)
White Rice (cooked)
French Bread
Directions:
In a large stock pot or cast iron begin by making the roux. To do this, add both the oil and flour and heat over LOW heat and stir constantly; yes, constantly. Low heat is imperative as you do NOT want the roux to burn. You will also want to use a wooden spoon for authenticity BUT, a whisk is always ok! Stir the roux until it reaches a dark brown, darker than milk chocolate, color. In my opinion the darker the roux the better for gumbo. This process should take about 1.5 hours. I know it seems like a long time but pull up a chair, put Netflix on the ipad/laptop or read one of your favorite Reaper books!
Once the roux has reached the desired color, add your Trinity and garlic and coat with the roux. Give it a quick 30-60 second stir.
Add your chicken broth and blend all the roux into the broth using a whisk or spoon. Add Bay Leaves and bring to a boil.
Once boiling, add the chicken(raw) and cook over medium heat until chicken is cooked through, about 20-25 minutes. Once cooked, you will take out the chicken and shred it. Then add the shredded chicken back in along with the sliced andouille sausage.
Cook for an additional 10 minutes on med-med/low heat.
Season with Salt, Pepper and choice of Cajun Seasoning.
Remove bay leaves and serve over white rice. You can add the Gumbo filet seasoning at any time, it simply thickens the gumbo up a bit and it totally optional!
Serve with a delicious slice of french bread and butter.
Now close your eyes and let the flavor take you straight to Mama Irene’s kitchen in New Orleans.
-MK
Hello 2023!
Hello Readers!
I hope this new year is finding each of you filled with love, health and excitement for the year ahead. I am so grateful to have each and every one of you along with me for 2023. I expect this year to be filled with new stories, new characters and plenty of new adventures. I have a number of new characters that I am currently working on and I cannot wait to share their stories with you! On a personal note, my family is expecting its own new character in 2023. My youngest daughter is expecting her first child, a boy, in the spring. The air is buzzing with new life, new horizons and so much love! I look forward to the new year and wish you all health, happiness and abundance in the months to come!
-MK
Happy 2022
Happy Friday Readers!
Happy New Year!Can you believe it's 2022? We've been through so much this year. Pandemics, quarantine, work from home, school from home, work partly at home, partly at the office, go to school with a mask, without a mask. It's all been too much! I read and write to escape. It's the way for me to forget about all the things that are happening in the world. Even when I sometimes write about deep, difficult subjects, I know in the end, that it will all work out.
I've never been a resolution person. I always want to lose weight, be a better person, save more money, go on that bucket list trip. It's always the same. As I've gotten older, I find that it's better for me to just set my mind to something and see it as a goal, not a resolution. Silly, when in theory they're the same thing.
I think if I were going to wish for anything in 2022, it would be for good health for all of us; that kindness becomes the new normal; that each of you finds your true gifts and happiness; and that we stop wishing for 'next year' when things will be better and live in the here and now, making this year the best year we can possibly make it.
I've been fortunate to launch a lot of books in 2021. More fortunate that you all keep reading them. I have no plans to stop. My head is swimming with ideas, characters, and so much more. Besides, the RP family alone has more than twenty children ready to grow and become part of the business.
Happy New Year everyone and keep reading!
Spring Has Sprung
Hello everyone and welcome back to my blog. It's been a while, but it's been ridiculously busy here in Dallas. I hope this finds you all doing well and you are healthy. I recently decided to do something unusual - hold a ZOOM call for readers on my mailing list. I had some positive responses initially, but we only had a few show up on the call.
I wanted to especially thank one reader, Debbie, as she asked some great questions and we had a terrific conversation. Debbie divulged that one of her favorite characters is MILLER from the REAPER series. Something about Miller and Kari speak to her and she says she often goes back to them. I love hearing this! I have a lot of favorite characters, obviously, and I love hearing about yours as well.
For those of you who were unable to make this call - no worries - I'm going to do another maybe in the mid- to late summer timeframe. It was fun talking with Debbie and I look forward to speaking with all of you soon.
In the meantime, I hope Spring is bringing beautiful weather, good health, and good news to all of you. Happy reading and look forward to exciting twists in the upcoming books!
2020 Reflection
Hello everyone and happy holidays!
Even with everything that's happening in our world, it truly is a
magical time of year. I LOVE the holidays. There's something about
the lights and the music, the food and the festivities, that fills my
heart and soul and makes me ready for a new year and new challenges.
I have so much to be thankful for this year, not the least of which is
all of you who take the time to read my books. I'm fortunate to work
in an industry I love, I'm grateful to have my health and for those
around me to still be healthy, including my 91 year old mother! This
time of year sort of sends a message to my brain that I should get
ready for the new; whether that's new year, new me, new whatever!
It's the time of year when we can lay to rest the past and focus on
the future.
What does your 'new' look like? A few short years ago I challenged
myself to do what I've always wanted to do...write. I can't believe I
actually did it. I have a reader to thank for encouraging me to offer
my books in paperback as well as digital format. Yes...they are now
available in both mediums. Thank you!
What will your challenge be? Maybe you have a passion for cooking;
start a blog or post your recipes live via a social media site. Maybe
you're the crafty person in the room; show us what you're making and
how it's done. Or maybe you've always wanted to write as well. DO
IT! Write down your thoughts, your dreams, your ideas. Perhaps it's
a children's book or a cookbook (I love cookbooks!). Or maybe you
want to write about a pain in your history...a sickness, divorce,
death...that changed your life. Others want to read about that as
well. YOU CAN DO IT!
Find your passion or simply remind yourself of what it was and do what
you've always wanted to do. If you're not failing at something,
you're not trying.
I hope 2021 is full of everything you've ever wished for...but even
more so...I hope it's filled with all that you NEED. Keep dreaming,
keep reading, and reach for what you want. You might just be
surprised as to how close it really is.
Happy Holidays to you all - see you in 2021!
-MK
Sneak Peak: SKULL
Hello all!
I want to take some time today and share a sneak peak of my newest book, SKULL, with all of you. I am currently working on SKULL, part of STEEL PATRIOTS MC, and cannot wait to share the completed version with you all. Below is a preview of what’s to come! The following is taken from Chapter 2 and I hope you all enjoy it as much as I am enjoying writing it.
——-
“Hello, welcome to Steel Garage, can I help you,” she said in a perky voice.
“I hope so,” she said smiling at the other woman. Tinley couldn’t
help but think she looked like Tinkerbell. She couldn’t be more than
five-feet-two, her tight body reminding her of a gymnast. She had
blonde hair curling down her back, and the biggest green eyes she’d
ever seen. “I’m looking for someone named Skull.”
“Oh yes, Skull…Scott is his real name. Let me get him for you.” She
opened the door to the garage and called for Skull who looked up and
smiled at Tinley, walking toward her.
“What’s up? You need anything?” he asked.
“No, there’s a woman here to see you.”
“A woman? For me?” he said incredulously.
“Yes,” she laughed, “is that so unusual?”
“Well, yea…but I’ll come in, give me a minute to wipe my hands.”
Tinley nodded and walked back into the office.
“He’ll be right with you. I’m Tinley by the way. My husband works
here as well.”
“Willa,” she said smiling. “How much longer for you?”
“Oh…well, longer than you think. I’m having triplets.”
“Oh my God!” she gasped. “Really?”
“Really, my husband is a twin. He and his brother both live and work
here and…well, it sounds strange, but my daughter from a first
relationship is married to his brother.”
“Wow…interesting at Christmas, right?”
“No doubt,” laughed Tinley. “Oh, here he is. Scott? This is
Willa…Willa…Scott.” You could have knocked all two-hundred-and-fifty
pounds of him over with a feather. Skull stared at the little pixie,
his heart beating so hard against his chest, he was certain she could
hear it. Her smile was so wide and bright, he could feel himself
hardening in his coveralls.
“Scott?” yelled Tinley.
“Oh, sorry,” he said reaching out a hand. Her tiny hand was lost
inside his. “Scott Crawford, but they call me Skull. We’ve been
communicating back and forth on e-mail and text.”
“Yes, sorry about not calling ahead of time. I just moved here a few
weeks ago to be closer to my brothers. I was hoping maybe you could
show me the design so far.” She looked uncertain and fearful. Skull
worried that his size was intimidating her, so he stepped back a few
inches. Nodding, he opened the door to the work bay for her. As she
stepped through, all eyes turned to her and then back to Skull who
shook his head slightly.
Pulling back the tarp, he revealed the sleek motorcycle, chrome
gleaming in the light of the garage. The tank wasn’t finished yet,
but the design of the Army logo surrounded by all the medals and
ribbons her brother received, were exactly what she’d pictured.
“It’s beautiful,” she said with tears in her eyes. “Your work is beautiful.”
“Thank you,” he beamed. She continued to cry and then brought her
hands to cover her face. Skull wasn’t very experienced with women,
but one crying this much he was pretty sure wasn’t normal.
“Hey…hey it’s okay. If you don’t like something, we can change it,”
he said. She shook her head and he reached out, his big paw lightly
resting on her shoulder. Willa turned into the heat of his body,
burying her face in his lower chest, her head barely hitting his rib
cage.
“Whoa…hey sweetheart, it’s okay, what’s wrong?” he said holding her
still. By this time the other men, all noticing that she was crying
and not out of happiness, stood from the work they were doing and
gathered around Skull and the little woman.
“I don’t know what to do,” she hiccupped. “My b-brothers…they’re
m-missing…both of them.”
“Okay…okay...one is active duty, right?” he asked. She nodded. “The
other retired?” She nodded again. “When did you see them last?”
“M-my first night in town. I rented an apartment in town and they
came over to help me unpack. I could tell something was wrong. They
were both nervous and kept looking out the window. When I asked them
what was wrong, they wouldn’t answer me. They left and I haven’t been
able to get a hold of them since. My brother’s unit commander said
he’s AWOL.”
“Okay sweet girl, it’s okay,” said Skull, gently rubbing her back.
“Let’s get you home and we’ll figure this out.” She started crying
again and he nearly cracked in two at the sound. Shaking her head,
she looked up at him, those green eyes begging him.
“I…I can’t. Someone broke into my apartment last night…trashed
everything. I stayed at a bed and breakfast last night. I…I don’t
know what to do…I have no one…I have nowhere to go.”
“Sure you do honey,” he said resolutely. “You have me.”
-MK
THANKFUL
Hello to all my Readers!
Here in the U.S., we're celebrating our Thanksgiving Day this coming
week and it's always a time when I try to reflect on my blessings.
It's been a challenging year for everyone. Wherever you are in the
world, chances are you've been impacted in some way by COVID-19. I
truly hope that you and your families are safe and healthy.
Whatever your challenges, this year has provided us all with many
opportunities to be thankful for what we have and NOT focus on what we
don't have. For me, I'm always thankful for the two beautiful,
amazing, talented daughters I was blessed with. I'm so very lucky to
be their mother and to watch them mature into successful women.
I have two of the most adorable grandsons (yep - I'm biased) and they
make me laugh all the time. And I am eternally grateful that I have a
career I love and a passion I get to pursue through writing.
There is a quote I try to live by every day:
"As we express our gratitude, we must never forget that the highest
appreciation is not to utter words, but to live by them."
-President John F. Kennedy
I attempt to do that every day, some days I am more successful than
others. I am human after all. So let me express to all of
you...thank you...sincerely thank you for reading my books, but also
for getting lost in the characters and stories. It's my fondest wish
that you fall in love with the characters as much as I have, get lost
in their stories, and begin to create your own stories.
I hope that wherever you are in the world, you count your blessings
now and forever and that you're surrounded by those you love - in
person or virtually.
Happy Thanksgiving everyone!
-MK
The Most Wonderful Time of the Year!
Hello everyone and Happy November!
We made it this far! I know for many of us sitting at home for months on end
has not been ideal. Some of us are playing mom, teacher, law
enforcement officer, cook, laundress, wife, seductress, and...let's
not forget, we're trying to find time for ourselves. This has been an
overwhelming year to say the least.
This time of year is my favorite. I love the holidays. Here in the
U.S. of course we're celebrating our Thanksgiving holiday in November
and then it's Christmas and Hanukkah and Kwanzaa or whatever your
holiday is. I'm crazy about decorating this time of year and want my
house to be the festive place for everyone to enjoy and relax.
I think we all deserve a little extra holiday spirit this time of
year...whatever your holiday is. I'll be busy decorating, busy ending
my year at work, and busy finishing up SKULL for the next book in the
Steel Patriots MC series.
I promise to let you all know when it's out there and ready to read.
In the meantime, take care of yourselves, take a deep breath, and
enjoy the little moments.
Happy reading everyone!
-MMK
Welcome!
Welcome to my blog!
I’m thrilled to launch this site in order to provide an avenue for you to give comments, feedback or suggestions. I love hearing from my readers and I’m always looking for ways in which to improve the reading experience. I’m a fan of all genres, so I’d love to hear what you enjoy.
This is my hobby, but also my passion. I hope to write many more books and next in line is the story for SKULL in the Steel Patriots MC. I can’t wait to hear what you think!
-MMK