Are You Ready for Book 3?
The release date for Frankie’s Confections is February 1st! Just in time for Valentine's Day and snow days!
Frankie’s Confections holds a special place in my heart. Frankie Jo’s story is one of endurance, forgiveness, and redemption. No one is perfect, and every life is marred from the daily act of living in a world filled with broken people. Frankie battles inner demons while learning the difference between questioning God and asking God questions. It’s not easy to see God’s goodness in the middle of the storm, but when He is your anchor, the storm will not overtake you.
During the process of writing Frankie’s Confections, I learned many valuable lessons. I have grown both as an author and a publisher. I have learned when to let go, when to hold on, and when to ask for help. As an independent author, my support team is invaluable. You, dear friend, are part of that team. Thank you for following Amy Denson Books on social media and being a part of my newsletter family. I do not take lightly the precious time you share with me. Thank you, from the bottom of my heart!
Every book is a labor of love, but Frankie’s Confections left her marks on me. I am humbled and honored to tell the story of Frankie Jo Marchio. She is a fighter. I pray that each one of you knows how to be a fighter, but more importantly, knows the God who fights for you.
Love,
Amy
Reading Refuge
If you love historical fiction, specifically WWII, I have an author for you! A friend recommended When Twilight Breaks by Sarah Sundin. I. Am. Obsessed. I loved this book! I was completely hooked cover to cover. Evelyn Brand quickly became one of my favorite heroines. She chronicles the changes occurring in 1938 Germany as an American foreign correspondent. The twists and turns had me on my toes the entire book! I highly recommend When Twilight Breaks. I can't wait to read more from Sarah!
Savory and Sweet Endings
My family loves pumpkin bread, but we struggled to find a recipe that we all liked. One was too dry. One was too moist. One had too much cinnamon, the other didn't have enough. So, we pieced our own together. This is our go-to breakfast treat. With six people grabbing muffins, most of my recipes are doubled. If you don't need to feed a small army or want them to last all week, cut the amounts in half. This recipe makes 60 muffins. I hope you enjoy!
Chocolate Chip Pumpkin Muffins
Ingredients:
Dry:
6 cups flour (we use gluten free or whole wheat based on what we have in the pantry)
2 cups almond flour
3 Tbs baking powder
1 Tbs each of ginger, cinnamon, and salt
Dash of nutmeg
Wet:
4 large eggs
2 cups of sugar
29 oz. pumpkin (this is the large can)
2 2/3 cups milk
1 1/2 sticks of softened butter
4 tsp vanilla
2 cups of mini chocolate chips (add this after all the other ingredients are mixed).
Directions: Mix together wet ingredients, and dry ingredients Slowly add the dry ingredients to the wet ingredients until well mixed. Fold in chocolate chips. I use an ice cream scoop to fill lined muffin pans. Bake at 375 for 18-20 minutes.
