Austen Variations News: Halloween Books and New Releases

Happy Fall, everyone! And Happy Halloween!

Are you looking for ghoulish Jane Austen books to read over Halloween? Do you fancy a bit of fantasy? Are you looking for something supernatural? Time Travel? We have plenty of books by Austen Variations authors to choose from. We have a fang-tastic list of Jane Austen-themed books for you here.

 

 

 


New October Releases

Entwined Magic: A Pride and Prejudice Fantasy Variation Book 4

The Lake House: Timeless Love

The Measure of Honor: Measure of a Man Collection Book 3
It’s A Wonderful Life, Mr. Darcy

Available now for pre-order

The Guardians of Pemberley: A Pride and Prejudice Variation

The Scotsman’s Ghost: Available November 4

The Art of Apology


Gossip from our Authors

From Abigail Reynolds

The cats are, as ever, ruling the roost at Abigail Reynolds’ home, even though she has lynxes, fae, dragons running wild in her mind. The white cat is Pfeffernusse and the grey is Bastet, for the Egyptian cat goddess.

From Monica Fairview

I just came back from visiting my sister in New York and the foliage was gorgeous. I caught a turtle just about to jump from the rock into the water!

From Lucy Marin

I’ve been enjoying walks in the autumn splendour of Toronto. (In between writing and editing ;))

From Marilyn Brant

I do have a fun frozen pumpkin pie recipe πŸ˜‰.

Frozen Pumpkin Pie

Prep Time
15 minutes mins
Total Time
15minutes mins
Servings: 8
Ingredients
For the Crust:
1 1/2 cups crushed gingersnaps
1 tablespoon granulated sugar
1/4 cup melted butter
For the Pie:
15 ounces canned pumpkin
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice
32 ounces coffee flavored ice cream softened
For the Topping:
Whipped cream
Additional gingersnap crumbs
Caramel Topping
Instructions
Remove the ice cream from the freezer 15-20 minutes before making the recipe.
In a small bowl, combine the gingersnap crumbs, sugar and butter. Mix well.
Pat the buttery crumbs into the bottom and up the sides of a deep dish 9″ pie plate.
In a large bowl, combine the pumpkin, sugar, salt, cinnamon and pumpkin pie spice. Mix until well combined.
Fold in the softened ice cream and mix well.
Pour the ice cream mixture into the prepared gingersnap crust.
Place the pie in the freezer and freeze for at least 4 hours or until firm.
For serving, top each slice of pie with whipped cream, gingersnaps and caramel topping, if desired.

HAPPY πŸ¦‡ πŸŽƒ HALLOWEEN!

6 comments

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    • Rebecca L McBrayer on October 29, 2024 at 10:04 am
    • Reply

    Hello! The link to the book list is not working. Thanks for compiling it, though!

  1. Thanks for letting me know, Rebecca! It’s fixed now!! πŸ™‚

    • Jean Marie Ragus on October 29, 2024 at 1:22 pm
    • Reply

    That frozen pumpkin pie recipe looks delish!

    1. It does, doesn’t it? I’m itching to try it! πŸ˜‰

    • Char on October 29, 2024 at 3:34 pm
    • Reply

    Thanks Monica!!

    1. Glad you find it useful, Char!

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