TCO is so excited to bring you 12 Days of Kissmas. We have 12 of your favorite authors ahead over the coming days, bringing you beautiful pictures of men kissing that the authors have chosen themselves, along with exclusive posts, excerpts, and giveaways. The idea sprang from a conversation with an author that just turned into a “what if…”, and when I started asking a few authors, they immediately said they were in. Make sure you enter the giveaways, as there are lots of them! Thanks for stopping by, and a HUGE thank you to all the authors for their generosity, and loving spirit. Happy Holidays to everyone!
Hi! I’m Avon Gale, and I’m here sharing a delightful picture of two boys kissing – er, almost kissing. I like this picture because I love that moment of tension right before the kiss. Also this one cutie is wearing a bowtie! Adorable, right?
My most recent novella, Whiskey Business, is out December 28th from Dreamspinner Press and is a part of their States of Love line. It’s about a bourbon distillery in a small Kentucky town, and it features an opposites-attract love story and a lot of really bad puns.
I’m from Kentucky, so writing this was super fun for me. Also, I love bourbon (and pie), which is why I decided to share this recipe with you! Ignore that “or water” part of the directions, because trust me, you want the bourbon 😉 And make sure it’s good Kentucky bourbon, too – none of that Jack Daniels nonsense (sorry, Tennessee!) for this pie.
(Kidding, you can use whatever you want, but in my humble estimation, Kentucky bourbon is the best and that’s all I have to say about that.)
Kentucky Bourbon Pecan Pie
1/2 (14.1-ounce) package refrigerated piecrusts
1 1/2 cups chopped toasted pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup bourbon or water
4 large eggs
1/4 cup butter, melted
2 teaspoons plain white cornmeal
2 teaspoons vanilla extract
1/2 teaspoon table salt
Hands-on: 15 Minutes
Total: 2 Hours, 10 Minutes
Preheat oven to 325 degrees. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust.
Stir together corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
Whisk together eggs and next 4 ingredients. Gradually whisk one-fourth of hot corn syrup mixture into egg mixture; add to remaining hot corn syrup mixture, whisking constantly. Pour filling into prepared piecrust.
Bake at 325° for 55 minutes or until set; cool pie completely on a wire rack (about one hour).
Avon Gale is giving away an ebook of winners choice. Give us your favorite traditional recipe. (Any tradition you like).