Ah Chick Lit- you with love it or hate it, but when it involves FOOD and cooking, it can't be too bad, right?
I'm glad to bring you a new book that has it all (do NOT read on an empty stomach, or you will be running for the pantry!), and is a delightful read!
Synopsis: Hannah Sugarman seems to have it all. She works for an influential think tank in Washington, D.C., lives in a swanky apartment with her high-achieving boyfriend, and is poised for an academic career just like her parents. The only problem is that Hannah doesn’t want any of it. What she wants is much simpler; to cook.
When her relationship collapses, Hannah seizes the chance to do what she’s always loved and launches an underground supper club out of her new landlord’s town house. Though her delicious dishes become the talk of the town, her secret venture is highly problematic, given that it is not, technically speaking, legal. She also conveniently forgets to tell her landlord she has been using his place while he is out of town.
On top of that, Hannah faces various romantic prospects that leave her guessing and confused, parents who don’t support cooking as a career, and her own fears of taking a risk and charting her own path. A charming romantic comedy, The Girls’ Guide to Love and Supper Clubs is a story about finding yourself, fulfilling your dreams, and falling in love along the way.
Review: I adored this book! It has just the right amount of chick-lit and cooking to keep you happy and content through the whole book! And lucky reader, Dana has included many of the recipes mentioned, in the back of the book! While I could tell what was coming in many cases, Dana gave it a twist to keep the reader interested, and I for one would love to come back and revisit all the characters- I can see a sequel in the making- and maybe even a Lifetime movie! With shades of Julie and Julia, this book will keep you turning pages, til it is suddenly over! It is a fun read and I highly recommend it!
Want a sneak peak at a recipe, that is PERFECT for your upcoming Easter festivities?
Commissary Carrot Cake
This recipe was originally served at The Frog Commissary restaurant in Philadelphia. It is made to be baked in a 10" tube pan, but you can use 2 9" round cake pans. Just bake the round cakes for 25-40 minutes instead, and only use about 2/3 of the filling in between the layers.
Pecan Cream Filling1 1/2 cups sugar
1/4 cup flour
3/4 teaspoon salt
1 1/2 cups heavy cream
6 ounces (3/4 cup) unsalted butter
1 1/4 cups chopped pecans
2 teaspoons vanilla extractCarrot Cake1 1/4 cups corn oil
2 cups sugar
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
4 cups grated carrots (about a 1-pound bag)
1 cup chopped pecans
1 cup raisinsCream Cheese Frosting8 ounces soft unsalted butter
8 ounces soft cream cheese
1-pound box of powdered sugar
1 teaspoon vanilla extract4 ounces shredded, sweetened coconut (1 1/2 cups)Do Ahead This cake is most easily made if you start it at least a day ahead, since the filling, for one thing, is best left to chill overnight. In fact, the different components can all be made even several days in advance and stored separately until you are ready to assemble the cake.Directions:1 Make the filling: In a heavy saucepan, blend well the sugar, flour, and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over low heat until the butter has melted, then let simmer 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool completely and then refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.2 Make the cake: Preheat the oven to 350°. Have ready a greased and floured 10″ tube cake pan. In a large bowl, whisk together the corn oil and sugar. Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend. Alternately sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins, and pecans. Pour into the prepared tube pan and bake for 70 minutes. Cool upright in the pan on a cooling rack. If you are not using the cake that day, it can be removed from the pan, wrapped well in plastic wrap and stored at room temperature.3 Make the frosting: Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If too soft to spread, chill a bit. Refrigerate if not using immediately, but bring to a spreadable temperature before using.4 Bake the cake. Preheat the oven to 300°. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely. 5. Assemble the Cake: Have the filling and frosting at a spreadable consistency. Loosen the cake in its pan and invert onto a serving plate. With a long serrated knife, carefully split the cake into 3 horizontal layers. Spread the filling between the layers. Spread the frosting over the top and sides. Pat the toasted coconut onto the sides of the cake. If desired, reserve 1/2 cup of the frosting and color half with green food coloring and half with orange. Then decorate the top of the cake with green and orange icing piped through a 1/16” wide, plain pastry tube to resemble little carrots. Serve the cake at room temperature.
About the Author: Dana Bate is a freelance writer and former Washington producer and reporter for PBS's Nightly Business Report, where she won the Gerald Loeb Award for a series she produced on the Indian economy. She studied molecular biophysics and biochemistry at Yale University as an undergraduate and received her master's degree from Northwestern's Medill School of Journalism, where she won the Harrington Award for outstanding promise in the field of journalism. She lives outside Philadelphia. This is her debut novel! Check out her website for more!
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Disclosure / Disclaimer: I was sent this book, free of charge,from
, for review purposes, and as on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told what to say about it.
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