Fall Contest & Favorite Fall Recipes #RomanceReaders #recipes

The cooler temperatures get many of us in the mood to bake yummy desserts and cook comfort foods like stews, soups and chili. After a football game, an autumn bike ride, or a hike in the woods to view the fall foliage,  it’s nice to come home to a hot meal and tasty home baked desserts. I’m getting ready to release a new book Edge of Passion, book 2 in the Dark Realms series. (more on that in a later post or click here for more info.) And I wanted to come up with an October contest, so I thought I’d ask my readers to enter by sharing some of their favorite recipes. I’m always looking to try something new. I’ll be sharing these recipe ideas with you over the next few weeks!

I received many awesome recipe ideas so far. If they didn’t provide the specific recipe, I’ll dig one up somewhere.

~*~*~*Besides the recipes, we’re running an October Contest~*~*~*

Any newsletter member can enter. Just send me a recipe (one entry per person) and you’re entered. I’ll chose a random winner on Halloween.

The winning prizes: a $5 Amazon GC and a Free eBook from my back list. 


Everyone else gets to check out the cool recipes.

*** Want to enter this contest?***

If you’d like to enter this contest, Click HERE to sign up to my newsletter. You’ll get a FREE book upon signing up. Once you’re confirmed, send me your recipe idea to kathykulig @ rcn . com (no spaces) Subject line: Fall Recipe Contest and you’ll be entered.

*One entry per person. Drawing will be on Halloween and announced on blog and in newsletter.

First recipe is from Amber D. who makes a regular carrot cake but makes it festive for fall with candy corn on the icing around the edges. She also loves cider. I like to heat cider up and add a cinnamon stick.

Awesome Carrot Cake with Cream Cheese Frosting

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1/2 cup applesauce
1/4 cup vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans
3 1/2 cups confectioners’ sugar
1 (8 ounce) package Neufchatel cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, applesauce, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine confectioners’ sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.


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