• Home
  • Books
    • San Francisco Dragons
    • San Diego Barracudas
    • Hockey on Tap
    • Be-Wished
    • Moo U
  • About Kate
  • Newsletter
  • Stay in Touch
    • Contact
  • Fun Stuff
    • Top Ten Books 2022
    • Favorite Books 2021
    • 2023 Book Bingo
    • Books by Trope
    • Giving Back

Kate Willoughby

USA Today Bestselling Author

  • USA Today Bestselling Author

10.08.2014 Across the Line, Cooking, Recipes

Tasty, Tasty


I’m being featured at RomanceCooks.com today! It’s a fun site where romance authors share recipes and books–two of my favoritest things in the world. If you like cooking, you should check it out. The recipe I shared, Asian Beef Lettuce Cups,  is cheap and easy.

Share:

01.05.2013 Recipes

Salted Toffee-Chocolate Squares

  • This is a FANTASTIC recipe. It’s super easy and fast, too. I make these at holiday time for the neighbors, who rave about them. The recipe is from Martha Stewart Everyday Food magazine, but I  reduced the amount of nuts because these cookies are a bit pricy to make. 
Go here to see a video of them being made.
  • Salted Toffee-Chocolate Squares 

INGREDIENTS

  • 14 graham crackers
  • 1 bag (8 ounces) toffee bits
  • 1 cup coarsely chopped toasted natural almonds
  • 1/2 cup sugar
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup (4 ounces) bittersweet chocolate chips
  • 3/4 teaspoon coarse salt

DIRECTIONS
  1. Preheat oven to 350. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits, almonds, and chocolate chips over graham crackers.
  2. In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and sprinkle salt over graham crackers. While still hot, cut into 2-inch squares with a sharp knife or pizza cutter. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)
    (Photo from the Martha Stewart website)

Share:

07.04.2012 Love It Wednesdays, Recipes

Love It Wednesday #6 – Potayto Potahto

Today I’m crowing about a recipe that I tried out today on my family. I never thought much about anchovies before except that they were sometimes put on pizza. Recently one of the magazines I subscribe to, Everyday Food, did a feature on anchovies. One of their recipes sounded interesting, and it was terrific.

Anchovy Potato Salad

1 pound russet potatoes, peeled and cut into 1 inch pieces
coarse salt
1/2 celery stalk, diced small (I used a whole one.)
1 scallion (I used two)
1 large hard-cooked egg, chopped
1 cup Spicy Anchovy Mayonnaise (recipe to follow)

In a medium pot, bring potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a bowl, about 10 min. Drain, transfer to a bowl and let cool, about 30 min. Stir in all the other stuff and season with salt.

To store, cover and refrigerate, up to 3 days.

Spicy Anchovy Mayo

Combine 1 cup mayo, 2 tsp. Dijon mustard, 1 tsp. red pepper flakes, and a small tin of anchovies, finely chopped.

Share:

05.04.2009 Recipes

Roasted Pepper Pasta Stuffed Peppers

1/2 pound short whole wheat pasta
4 large red bell peppers, tops cut off and reserved, seeds
2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
4 jarred roasted red peppers
1 small red onion, finely chopped
2 cloves garlic, finely chopped
2 small portobello mushroom caps, chopped
1 teaspoon crushed red pepper
2 sprigs rosemary, stems discarded and leaves chopped
One 28-ounce can fire-roasted, crushed, or diced tomatoes
2 cups arugula or baby spinach (a few generous handfuls)
1 cup loosely packed basil leaves
1 cup grated pecorino-romano cheese

1. Preheat the oven to 425°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.

2. Trim the bottoms of the bell peppers, without cutting a hole, so that they stand. Season inside with salt and black pepper. Turn the peppers bottom side up in a 9-by-13-inch baking dish, set the tops alongside and drizzle with EVOO. Roast for 20 minutes.

3. Using a food processor, puree the roasted red peppers. In a large skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the red onion, garlic, mushrooms, crushed red pepper and rosemary and cook until softened, 7 minutes. Stir in the pureed peppers and the fire-roasted tomatoes; season with salt and black pepper. Simmer for 5 minutes. Add the pasta and toss. Add the arugula and basil and cook until wilted.

4. Preheat the broiler. Turn the peppers upright; fill with pasta. Top with the cheese and broil until melted, 2 minutes. Cover with the tops and serve with any extra pasta.

Share:

  • 1
  • 2
  • Next Page »

Currently Enjoying

JOIN KATE’S MAILING LIST

Link on Facebook

Kate Willoughby

USA Today Bestselling Author Kate Willoughby happily writes her contemporary hockey romances in Southern California. She is married and has two sons and a Chihuahua. When she’s not writing, she’s watching hockey. When it’s not hockey season, she whines a lot.

Learn More

  • Darkroom for website
  • On-the-Surface-Apple
  • Across-the-Line-Apple
  • On-the-Brink-Apple
  • Out-of-the-Game-Apple
  • Under-the-Spotlight-Apple
  • In-the-Moment-Apple
  • Crazy website book cover
  • FFF website book cover
  • Once Upon A Fling Cover Art
  • Once Upon A Wolf Cover Art
  • Once Upon a Kiss Cover Art
  • Once Upon a Hero Cover Art
  • Clean-Sweep-Kindle
  • Animal-Attraction-Kindle
  • Series:
  • San Diego Barracudas
  • San Francisco Dragons
  • Hockey on Tap
  • Be-Wished
  • Camp Firefly Falls
  • Moo U

This website contains affiliate links, which means when you click on a link that I recommend, I may receive a small commission. Not every link is an affiliate link, but some are.

© 2025 Kate Willoughby | Designed + Developed by Jelly Design Studio

Copyright © 2025 · JDS Responsive Child Theme on Genesis Framework · WordPress · Log in