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Hallmark Press Release:
CROWN MEDIA FAMILY NETWORKS
ANNOUNCES FIRST-EVER
BOOK-TO-FILM ADAPTATION
Hallmark Publishing Original Novel, The Secret Ingredient, for New Original Movie to Air in February as Part of Hallmark Channel's "Love Ever After" Programming Event
New York, NY, January 14, 2020 - Crown Media Family Networks announced today its first-ever movie adaptation of a Hallmark Publishing original novel. The film, based on The Secret Ingredient by USA Today Bestselling author Nancy Naigle, is slated to air this February in conjunction with Hallmark Channel's "Love Ever After" programming event.
"When we launched Hallmark Publishing two and a half years ago, we envisioned a future when we would be able to leverage the division's original novels as blueprints for new movies," said Bill Abbott, President & CEO, Crown Media Family Networks. "The Secret Ingredient checked off all the boxes for a great Hallmark Channel movie - a compelling narrative, rich, multi-dimensional characters, heart-warming sentiment - and we are so proud to bring this wonderful story from page to screen as our very first book-to-film adaptation."
The Secret Ingredient tells the tale of a once-engaged couple that dreamed of opening their own restaurant. Though life took them in different directions, one special recipe turns out to be a reminder of how much their past is a part of them still. The novel can currently be found on iTunes, Hallmark.com, Amazon.com, and Kobo.com.
Hallmark Publishing, which originally launched in 2017 as a digital publisher, offers wholesome romances, intriguing mysteries and original titles by USA Today and New York Times bestselling authors in eBook, audiobook, and paperback form.
ABOUT HALLMARK PUBLISHING
Launched in 2017, Crown Media Family Networks' publishing division, Hallmark Publishing, recreates the rich storytelling from Hallmark Channel and Hallmark Movies & Mysteries' beloved movies as eBooks, audiobooks, and paperbacks. From sparkling romances to intriguing mysteries, including original titles by USA Today and New York Times bestselling authors, Hallmark Publishing offers a whole new way for viewers to engage with Crown Media's stories and characters. In addition, Hallmark Publishing will adapt existing books into new original movies. Hallmark Publishing's books can be found on Amazon, iTunes, Rakuten Kobo, and at retail and online stores. To visit the website, please visit www.hallmarkchannel.com/hallmark-publishing Hallmark Publishing on Social Media: Facebook, Twitter
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(end of Press Release)
MORE DETAILS on "The Secret Ingredient" Movie:
Nancy Naigle, author of the book The Secret Ingredient, also wrote other popular books turned into Hallmark movies, including Christmas in Evergreen, Christmas Joy, Hope at Christmas and Christmas in Evergreen: Letters to Santa!
Starring in "The Secret Ingredient" are: Erin Cahill (Love, Fall and Order") and Brendan Penny ("Chesapeake Shores").
"The Secret Ingredient" storyline: Small-town baker, Kelly, gets a big surprise when she is invited to compete on a Valentine's Day baking show in New York City - and an even bigger surprise when she runs into her ex-fiance.
I was so happy to learn (during the Christmas season!) that Erin Cahill would be starring in this upcoming "Love Ever After" movie for Hallmark! She has quickly become one of my Hallmark favorites since her sweet Christmas movies and "Love, Fall and Order!" Plus... I absolutely loved her in the INSP film, "Christmas on the Range!" She's truly fantastic in that movie! (By the way... You can watch it digitally through Amazon Prime Video or get a copy on DVD!)
Erin's co-star, Brendan Penny, (also one of my favorites!) is no stranger when it comes to working in the kitchen in Hallmark movies. His character worked in a restaurant in both "A Dash of Love" and "Pride, Prejudice & Mistletoe!" Will he be the secret ingredient in this movie? I have a feeling Hallmark has cooked up another sweet romantic comedy!
Be sure to look for "The Secret Ingredient" during Hallmark Channel's "Love Ever After" month - premiering Saturday, February 15th at 9pm/8c!
Blessings to you all, Net
I read the book and I liked it. Look forward to seeing the tv/movie version.
ReplyDeleteI'm so glad you enjoyed the book! I think you're really going to love this movie adaptation too.
DeleteHugs and happy reading, Nancy
Enjoyed the book and can't wait for the movie.
ReplyDeleted
Thanks, D!
DeleteSo glad you enjoyed the book.
Hugs and happy reading,
Nancy
The Secret Ingredient was Nancy's first original novel for Hallmark Publishing with a release date of Feb 2019. The Secret Ingredient has been optioned for film too. You won't want to miss this romantic Valentine's novel centered around a baking competition.
ReplyDeleteThe Secret Ingredient
ReplyDeleteby Nancy Naigle
Years ago, Kelly McIntyre and Andrew York were engaged and dreaming of opening a restaurant together. Then he chose an opportunity to study in Paris over the small-town life they’d planned, and their romance came to a bittersweet end.
But Kelly’s doing fine. She’s not only the owner of a potbellied pig named Gray (an acronym for Good Riddance Andrew York), but also of her own bakery. Business is good—so good that a TV show invites her to compete in a Valentine’s Day bake-off. As she prepares for the contest, she tries not to get distracted by Andrew’s visit to town.
When Andrew sees Kelly, it stirs up his old feelings. Little does he know that soon, in New York, he’ll compete against her in the bake-off…and they’ll both realize how much their past is a part of them still.
In The Secret Ingredient, Kelly and Andrew were once engaged and dreaming of opening their own restaurant. But life took them in different directions, and those days are far in the past…or are they? One very special recipe turns out to be a sweet reminder of how perfect they are together. For a truly special occasion—or no occasion at all—this dessert is a showstopper.
HONEY ALMOND CAKE WITH BERRIES AND MASCARPONE CRÈME FRAICHE
Almond Cake:
* 1 cup plus 2 tbsp. buttermilk
* 2¼ cups granulated sugar
* 6 large eggs
* 1 tbsp. vanilla extract
* 1½ tsp. almond extract
* 2¼ cups all-purpose flour
* 1 cup almond meal flour
* 1½ tbsp. baking powder
* 1 tsp. kosher salt
* 1 cup plus 2 tbsp. canola oil
Vanilla Honey Glaze:
* 1 tbsp. honey
* 1 tsp. vanilla extract
* 1 tsp. lemon zest, fresh
* ½ cup confectioner’s sugar
* 4 tbsp. half and half cream
Mascarpone Crème Fraiche:
* 3 (8-oz.) packages mascarpone, room temperature
* 1¼ cups crème fraiche
* 1 cup confectioner’s sugar
* 1½ tsp. vanilla extract
* As needed, whole strawberries
* As needed, sliced toasted almonds
* As needed, fresh mint sprigs
Directions:
Yield: 1 Three-Layer Cake
Prep Time: 60 minutes
Bake Time: 30 minutes
Total Time: 90 minutes
1. To prepare cakes: preheat oven to 350 degrees. Coat three 8-inch cake pans with nonstick cooking spray. Place a round of parchment paper on the bottom of each pan; spray with cooking spray.
2. Using a handheld or stand mixer fitted with a paddle attachment, combine buttermilk, sugar, eggs, vanilla extract and almond extract in bowl and mix until fully blended. With a rubber spatula, scrape down sides of bowl.
3. In a large bowl, combine flour, almond flour, baking powder and salt. Add to buttermilk mixture and beat on low until fully blended. Scrape down sides of bowl.
4. Slowly add oil to buttermilk/flour mixture and beat on medium-low until fully blended.
5. Divide batter evenly between prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of each cake comes out clean. Cool in pans for 10 minutes; invert on wire rack to release cakes.
6. To prepare glaze: combine honey, vanilla extract, lemon zest, confectioner’s sugar and half and half in a bowl and whisk until smooth. Brush tops and sides of warm cakes evenly with glaze. Cool cakes completely. (If making cakes ahead, wrap tightly and freeze.)
7. To prepare mascarpone crème fraiche: combine mascarpone, crème fraiche, confectioner’s sugar and vanilla extract in a large bowl and whisk until smooth.
8. To assemble cake: place first cake on cake pedestal or serving plate. Spread about ¼ of mascarpone crème fraiche over top of cake. Top with second cake layer. Spread about ¼ of mascarpone crème fraiche over top of cake. Top with third cake layer. Spread about ¼ of mascarpone crème fraiche over top of cake. Spread remaining ¼ of mascarpone crème fraiche on sides of cake to make a light crumb coating. Using a bench scraper or cake spatula, lightly scrape top and sides of cake to remove excess mascarpone crème fraiche forming a smooth surface.
The secret ingredient is love
ReplyDeleteThe secret ingredient is always love
ReplyDelete