Maggie Le Page: Life’s Uncertain. Eat Dessert First

Send to Kindle

Maggie Le Page is here today. With ice cream. And chocolate. And a motto after my own heart.

Oh, and a giveaway! Make sure to comment below to enter and don’t forget to check out her latest book, The Trouble with Dying. I’m told it has nothing to do with ice cream and chocolate, but I plan to enjoy it, nonetheless.


I live in New Zealand—y’know, that cute little country people think is part of Australia; where Kiwis, jandals, and rugby fanatics abound. And ice cream.

Oh, the ice cream. Creamy, delicious, one-scoop-is-never-enough, ice cream.

Summer ended here last week. I know it because my fingers and toes are suddenly cold. And suddenly we were all pining for hot chocolates instead of beer, roast dinners instead of barbecues, heat pump instead of air conditioner, puddings instead of ice cream.

Okay, maybe not the last one. Where there’s a Le Page there’s always a tub of ice cream. Summer, winter, rain or shine, you won’t go short of a bowl (or tub) of ice cream in our house—and if you do, it’s an all-out emergency.

Because when winter sets in, we add a special ‘extra’ to our bowls of ice cream: my grandma’s hot chocolate sauce. {swoons}

Grandma Maggie, after whom I was named, passed away a few years ago but her hot chocolate sauce lives on (as do the hips that come with said sauce). It’s so easy to whip up, uses everyday ingredients, and is ready to serve in less than two minutes. It suits my chaotic life perfectly.

Grandma Maggie was forever telling me, “In your mouth for a moment; on your hips for a lifetime.”

And I always responded with, “Life’s uncertain. Eat dessert first.”

Because, actually, life is uncertain. That’s what my latest release, The Trouble With Dying, is all about. And that’s what Grandma Maggie’s Hot Chocolate Sauce is all about, too. So keep reading, because today I’m giving you the opportunity to taste both!

BOOK GIVEAWAY! Maggie is giving away five free digital copies of her latest release, The Trouble With Dying, to five lucky commenters. To be in to win, answer this question:

Do you have a family recipe that’s been passed down the generations? What is it? Dare you to share!

Maggie's Homemade Chocolate Sauce

Maggie says sorry. She’s not a great photographer. That’s why she sticks to writing.

Recipe: Maggie’s Hot Chocolate Sauce


This is for two people – double/triple/quadruple for more people (or serious piggy factor LOL)

½ Tablespoon butter

½ Tablespoon sugar

½ Tablespoon Golden Syrup*

½ Tablespoon water

½ Dessertspoon cocoa

Few drops of vanilla essence


First off, I need to explain Golden Syrup. I don’t know if it’s available in all countries. Golden Syrup is a little like maple syrup in consistency, but is man-made. (Think sugar in liquid form!) It has a slightly sharper taste than maple syrup. If you don’t have Golden Syrup, rest assured the recipe will still work if you substitute something similar. I’ve used maple syrup and honey successfully, and even tried treacle once. (Treacle wasn’t quite as good.)

1  Heat the first five ingredients in a saucepan over a low heat, stirring until butter is melted.

2  When sauce begins to bubble, simmer for 30 seconds. Note: the timing is important, and may vary from stovetop to stovetop. Err on the side of shorter cooking time if you’re unsure. (Less than 30 seconds will give a runnier sauce, more will give a sauce that turns into toffee when it hits the ice cream).

3  Take off heat, add vanilla essence, pour over ice cream.

4  Eat! Yum!

The Trouble with Dying by Maggie Le Page - Romantic Comedy

Free on Kindle Unlimited

The Trouble With Dying

When Faith Carson wakes up on a hospital ceiling looking down on her body in a coma, it’s a bad start to the week. A very bad start. She has no idea who she is or how she got there or why, and the biggest mystery of all is why she married the schmuck who wants her ventilator switched off.

As if that’s not enough Faith has a dead gran haunting her, a young daughter missing her, and one devilishly delicious man making her wish she could have a second chance at life. And maybe she can, if she finds a way back into her body and wakes up by Friday. But if she doesn’t, this will be her last bad week—ever.

Nate Sutherland decided long ago he’d settle for friendship if he couldn’t have Faith’s heart. But now, as she nears death, he’s going to have to listen to his feelings in a whole new way—and act. Because if he doesn’t, this week will be the worst damn week of his life. He’ll lose everything he’s ever loved.

Buy On Amazon
(Or The Trouble with Dying is FREE on Kindle Unlimited!)

Author Maggie Le Page

About Maggie

Maggie Le Page lives in Christchurch, New Zealand. She juggles kidstuff, home stuff, and part-time work, so generally writes in the dead of night. She writes chick lit—albeit with serious undertones—and, being a bit of a ditz herself, has no trouble writing her characters into embarrassing situations.

Visit Maggie Online:
Amazon | Facebook | Goodreads | Twitter


Don’t forget to answer Maggie’s question to enter the book giveaway!

Do you have a family recipe that’s been passed down the generations? What is it? Dare you to share!


Filed under Contests Freebies and Give-aways, Foodie Friday, Guest Authors

45 Responses to Maggie Le Page: Life’s Uncertain. Eat Dessert First

  1. Thanks so much for having me here today, Irene! I’ve just spotted that chocolate sauce pic and realised I never had dessert tonight. (It’s late Friday night down here in New Zealand.)

    On the upside, that means I can have double the calories tomorrow, right? (Grandma Maggie is wagging her finger down at me as I type this, I just know it.) And I’m hoping there might be some fab suggestions here to try out. Don’t be shy, folks! Ply me with your family faves!

  2. Thanks for stopping by, Maggie! Okay, so according to Wiki, I should know what Golden Syrup is because I’m from Louisiana. I thought maybe it was cane syrup, but cane syrup looks much darker. If anyone in the US wants the real “down under” experience, Amazon will deliver!

    We have tons of family recipes. One of my favorites it the jambalaya Bones learned to make from his grandfather. Funny how “my” favorite involves him cooking!

    • Anything jambalaya-ish sounds good to me, Irene – especially since you’re from Louisiana. That’s where jambalaya originates from, right? (Gawd. I’m probably wrong and showing my complete lack of knowledge about your country!) I guess if your grandfather’s doing the cooking you may not have the recipe? Quick! Grab it for me! 😉

  3. I can’t say we have a family favourite but I do remember making chocolate crispy cakes as a kid, using popped rice cereal, coated in butter, cocoa and golden syrup (Yes, we have it in the UK too!). They’re great for kids because they only have to be chilled, not baked.

    • Ohhhh. I lovelovelove that recipe! Y’know, I was never allowed to make it as a kid, not sure why, so I was always jealous of other kids’ lunchboxes. Scarred for life LOL. Needless to say, I have that recipe now 😉

      PS I’m glad you said you have golden syrup in the UK – I never thought of it as an “exotic” type of food until I started talking to American pals. So it must’ve been available when I was living in the UK or I’d have noticed for sure!

  4. I’m not sure we have a family recipe, exactly, but every year for Christmas my mother makes many loaves of a cinnamon-raisin bread. She got the recipe from her college roommate, and I expect in the next few years I’ll take over baking “Aunt Lynne’s Bread”.

    Oh, and I wonder if Golden Syrup is like Karo Syrup, because I have a lot of that – every time I find a recipe that calls for it, I buy a new bottle. Must have over a gallon in the cupboard.

    • LOL Liv, I got through stages like that with all sorts of ingredients. If I’m out of cocoa I’ve got stacks of brown sugar, if I’m needing brown sugar I’m out of that but will have shedloads of honey, etc. I’ve never heard of Karo Syrup. Must investigate. Who knows – maybe it’ll make a nicer chocolate sauce than golden syrup does!

      As for that cinnamon-raisin bread: {drools} 😀

  5. This recipe looks amazing! Thanks for sharing. Definitely going in my recipe “box”. And book is definitely going in my to-read pile!

    • Angela, I’m so glad I’ve made it into your recipe box. 😀 It’s so quick and easy for the kids, and they feel like they’re being spoiled 😉 (Which they probably are.) Oh, and I’m glad The Trouble With Dying has increased your TBR pile – I’d love you to look me up on facebook and tell me what you think of it!

  6. Hi Maggie and Irene,
    I’m not a sweet desert fan but I do remember the cookies my grandmother made: hard as granite, little or no sugar, no filling, no zip, no…well no particular flavour. I think they were basically made of flour, butter and water. Sounds boring? I didn’t like them much as a kid, but the older I got, the more I appreciated them. Simple, rock hard, good things, I crave them to this day.
    Your book sounds like great fun, Maggie. Best of luck with it. And, by the way, I’m orginally from Canada, and there are plenty of people who think that’s part of the USA!

    • LOL ah, well if you’re Canadian you definitely know how I feel, then! Some people don’t realise NZ is its own county; they assume it’s part of Australia. I guess we do sound similar… 😉

      I hope you can track down your grandmother’s cookie recipe – it’s ones like that that are gold. Passed down through the generations… yum! (Though, to be fair, you didn’t really sell them to me! Rock hard? No filling? No flavour? Um… yum?)

  7. I love chocolate sauce! The only problem I see with this recipe is that I will have to double it just for me. LOL! I can’t wait to try it. Here is my family’s favorite fudge icing recipe that hardens like fudge on cake. Believe when I say you want to double this sucker and keep it on hand. It’s great on a spoon!
    The Most Wonderful Chocolate Frosting in the World (takes all of 5 minutes)
    Bring to a soft boil or until everything blended:
    1 stick of butter
    4 Tbs. cocoa or 2 squares of unsweetened chocolate
    ¼ C of milk
    Pour over 1 pound of powdered sugar. Flavorings like vanilla or almond extract can be added here. Mix well and pour over cake. The cake can be served warm. Once cooled, the frosting will harden like fudge. So good!

    • Oh MY! {Fans self.} Okay, you’ve REALLY whetted my appetite here, Nancy. But now I have a serious problem. What measure is a “stick” of butter? LOL. Our butter comes in great slabs, either 250 or 500 grams! I’m guessing one of those suckers is going to make a LOT of fudge icing. 😀

      PS oh gosh! Have just seen it’s got 1 POUND of sugar! Yikes! That sounds like a LOT!!! (Cue heart attack.)

  8. This recipe looks a little too easy. I a hot fudge recipe I like – but this seems like it will have a firmer consistency. Can’t wait to try it.

    • Lola – go now. Try it out. And if it isn’t as good as your hot fudge recipe, you owe me! (Your recipe, I mean.) 😉

      The thing with this recipe is you have to try it a few times (gosh darn it) so you can work out the “optimum” boil time for your preferences. Me? I like it still runny but getting close to chewy – but not chewy, you understand. Very scientific 😉 Good luck!

  9. PS Hi again, everyone! I’m just in from a day-trip with the family. We went to a wee place called Quail Island, which is only accessible by boat. And once you’re there you have to wait 4.5 hours for the boat to take you back. We did plenty of walking – and now I’m feeling like I deserve something yum. Like… I dunno, maybe a bowl of ice cream with chocolate sauce? 😉 (I am my own worst enemy. That’s something else Grandma Maggie used to tell me.)

  10. Hehe…love your bio, Maggie!
    Yep, Danish Applecake, not the one that most people know.. full of half-fruits of apples, cardamom, just plain yummy. Have discovered, with a whole ORCHARD, that other fruits are as good, or better than apples in it. Happy to share. The RWNZ Coast to Coast ladies and men have had several versions of it… 🙂 it never goes home… Would love to read your book, remember it from the cold reads, well done! XX

    • PS, thanks for the Choc sauce recipe!!!

      • You’re so welcome, Lizzie 🙂 Hope it goes down well in your house.

        Mmmmmm, that Danish Applecake sounds divine. WANT!!! I’ve done something similar to you with Apple Crumble and have played around with various fruit combinations. Have discovered that one apple + one banana + one kiwifruit is waaaaay better than just apple. 🙂

  11. OMG – you guy are giving me a sweet tooth. Maggie – a stick of butter is a 1/4 lb or 8 Tablespoons. If I were clever, I could convert to grams, but instead I am American and obstinately stuck on using pounds.

    • Ah 1/4 pound of butter is around 250 grams. (Although they changed from pound measures to grams when I was a kid, our house continued to use pounds and ounces and I can generally manage the standard conversions. I have much to thank my mum and grandma for!)

  12. Thanks so much everyone for your comments 🙂 Feel free to post recipes now you’ve put my gastric juices on high alert 😉

    I’ll leave comments open until Wednesday evening – because of the whole timezone brain-fry thing I’ll let Irene choose a suitable cut-off time. She da boss! Then we’ll randomly select winners and I’ll send out ecopies of The Trouble With Dying. Watch your inbox! xx

  13. Shirley Ann Speakman

    Thank you for the recipe it looks wonderful and yummy.

    • You’re welcome, Shirley! I hope you enjoy it 🙂 (I’m not sure I’ve done justice to it in the pic–but hopefully you get the drift.) (ie calorific, chocolate-y, and well worth the two minutes it takes to whip up)

  14. mary briscoe

    I can not wait to read it–thank you for offering this contest

  15. Tina B

    This recipe sounds delicious!!
    We have a few recipes that are handed down, but only make them occasionally.
    I actually don’t have any at my home. My aunt has all of them from my grandmother, so whenever I want to make 1, I have to call her for it. Lol.
    Thank you for sharing!

    • You’re welcome, Tina. 🙂

      I have to admit, I regularly call my sis or mum when I can’t find the recipe I’m after. Not sure I could cope with none of my recipes at my own home, though. You’re a better woman than me!

  16. jodi marinich

    omg the recipe sounds great. cant wait to try it my kids will love it

    • Jodi, it is fab for kids. They feel like you’re doing something really special for them, and you can whip it up quick-smart.

      PS – I even forced my kids to learn the ingredients by heart. (Well, there aren’t many, right? And it’s basically the same amount of everything, so at least if I get run over by a bus they’ll be able to make it themselves.) (Grief therapy=hot chocolate sauce. Yeah. Perfect!)

  17. Tiffany Bennett

    Sounds like a good read can’t wait

  18. Nikki

    I’ve never heard of golden syrup — but it sounds good. And I so want to try the hot fudge now.

    • LOL golden syrup is badbadbad if you’re figure conscious. But yumyumyum 😉

      I remember my dad having golden syrup sandwiches every lunchtime. For years. Then he worked out he’d put on a fair amount of weight – funny that! Needless to say, Mum put him on the straight and narrow, and golden syrup sandwiches were banned.

      Hope you enjoy the chocolate sauce. 🙂 It’s so so easy to make! If you don’t have golden syrup I’d go maple syrup instead. 😉

  19. Andrew Kuligowski

    In my family, we have to go over “cold cereal with milk” a few times to make sure that it’s comprehended … then do a review every once in awhile …

    • LOL hmm, there’s not a lot of room for hot chocolate sauce in there. Does ice cream sound close enough to milk? And some cereals taste chocolate-y, right? . . . 😉

  20. Jen CW

    That sounds amazing. I love new recipes and this one will be a hit with my whole family I think.

    • 😀 Enjoy! As long as you figure on ½ tablespoon measure (of each ingredient) per two people the first time you make it you’ll be fine. After that you’ll know whether your family are a bunch of piggies when it comes to the sauce or not. 😉

  21. Sydnee

    Love new blogs and authors.

  22. H.B.

    I love testing out new recipes, thank you for sharing!

    I’m not sure about recipes being passed down generation to generation in my family. My mom seems like she knows how to make things or a general idea about a dish. When she doesn’t she asks for advice but I don’t think there’s an exact recipe that was passed to her.

    • You’re welcome, H.B. 🙂

      Ah, your mom sounds like one of those ‘intuitive’ cooks – gets a feel for a dish as she makes it? It’s so hard to get recipes from people like that! My sis is a prime example – oh, I throw in a bit of this, add a sprinkle of that, check the taste and maybe try a dollop of the other. The only way I’ll ever get a recipe off her is if I perch at her side and take notes!

  23. Late! Late! LOL – as per usual, I am running around like a chicken with it’s head cut off and forgot to close this contest….erm… I mean I am multi-tasking.

    Okay, I am going to toss these into and I’ll be right back with some winners!

  24. Winners are:
    J. Arlene

    Maggie will be getting in touch regarding your freebies. Thanks so much for stopping by and participating. Happy Eating!

    • Yay!!! Huge congrats, peeps! 🙂 I’ll get in touch with you all shortly. Thanks everyone for coming out to play! Hope you’re enjoying the chocolate sauce 😉