Lisa Carter's debut contemporary romance novel, Aloha Rose, releases
November, 2013 and is part of Abingdon's Quilts of Love series. Three more
romantic suspense novels involving sassy Southern heroines will release in 2014
and 2015. Lisa was always the child who made up epic tales involving
prairie schooners or interplanetary voyages for the neighborhood kids to
re-enact during summer vacation. Now, she and her husband, David, have two
daughters and make their home in North Carolina. When she isn't writing, Lisa
enjoys traveling to romantic locales such as the Big Island, Hawaii, quilting
and researching her next exotic adventure. www.lisacarterauthor.com
Lisa's
Debut Novel: Aloha Rose
Seeking out her birth family, Laney Carrigan's
only clue is the Lokelani quilt in which she was found wrapped as an infant.
Hawaiian cowboy/helicopter pilot Kai Barnes finds himself drawn to Laney despite
his reservations. Laney's painstaking journey toward a place to belong among the
breathtaking allure of the Big Island will lead her closer to her past and maybe
something more.Hula Pie: How about a shaka cool,
Hawaiian way to usher out the summer over the Labor Day weekend and welcome
autumn's return?
Ingredients:
•9-inch chocolate pie
crust
•Half-gallon of macadamia ice cream
(substitute with vanilla and
chopped macadamia nuts if necessary)
•4 ounces chocolate fudge topping
•1
shot of espresso or Kona coffee
•6 ounces of macadamia nuts
•Whipped
cream
Directions:
1. Allow fudge topping to warm to room
temperature.
2. Scoop ice cream into prepared shell. Smooth mound into a high
bombe dome.
3. If substituting vanilla ice cream—soften slightly and
mix in by hand chopped nuts according to taste.
4. Warm espresso or coffee
and mix into fudge topping.
5. Warm knife or metal spatula to spread topping
evenly over bombe.
6. Freeze until ready to serve.
7. Cover hula
pie with a layer of whipped cream and sprinkle chopped macadamia nuts before
serving.
Enjoy this favorite dessert from the tropical paradise of the 50th
state.
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