Listen to the Chicken, I mean Chef by @KatyWalters07

Mouth-watering pancakes are famous worldwide. I know my family finds them irresistible. They are also so easy to cook, even if you’re a chef who burns everything. The ingredients can be found in any cook’s cupboard. Some have been there for years, so this would be a good time for you to use the flour. Just watch out for mould. Having said that, if you do find the flour is years old, you can find new ingredients in the local supermarket or village. They are crying out to sell their flour and eggs. But usually, they are on tap in your cupboards. They do not really need a special visit to the supermarket or local shop.

Chef

This delicious recipe originated in prehistoric societies worldwide.

The preparation and cooking utensils are easy to obtain and use without any mind-boggling fuss that raises the heartbeat and sends the pulses racing. We don’t want to get doctors and surgeons involved if we can help it.

All you have to do is retrieve the ingredients that are usually hiding in your kitchen cupboard. Then you can easily access a pan and a grid or just switch on your oven.

A pinafore might be a good idea because of the flour. And, if you have today’s fashion of waist-length hair, you can just put your hair up in an elastic band. But, of course, if you are male, then you can just brush it back; having said that, I have seen quite a few males with shoulder length and longer hair. And why not? They look lovely with their beards as well. So it is up to you. I mean, it’s nature’s way of keeping us warm. Not me; I’m female, but I do have hair but not a beard, thank goodness.

 But apart from these little tips, it is so easy to produce a pancake. No fuss or bother. The joy of this recipe is that all you need is flour, eggs, milk, and your favourite cooking oil. I use olive oil unless it is rancid, then I do throw it out. It does damage the taste somewhat. But the joy of this recipe is they can be made just from flour, sugar, oil, and fruits. I think that is a repetition, but better to be safe than sorry. It’s just like leaving the pancake in the oven whilst you take the dog for a five-mile walk. Easily done though. But it does have its advantages, the dog is healthy with the extra exercise. So really it is something to think about.

But I am getting away from the subject. The shape of the pancake is usually round unless you like cutting out patterns in the batter pastry, which is almost impossible; it is runny and only becomes solid after cooking. I find it is off-putting as I have yet been unable to cut patterns in a runny batter. But of course, once the batter is cooked, you will have more joy with cutting patterns in it. It won’t run away, you see.

The pancake can also have differences. Some are fluffy or thin and flat. Again, not much choice, but even then, fluffy ones are flat. They are all a quarter of an inch in depth. To help out here, I have never seen a runny batter with holes cut in it.

Oh, and one more thing, it is exciting to know you can have a potato pancake. I think the French call them pancakes crepes.

But now, for the really exciting tip, you can choose chocolate or cheese. If you have a special taste, you can put the chocolate and the cheese together in just one pancake!! And wait for it; you can then cover the cheese and the chocolate in strawberry jam. As you can imagine, the pancake can be cooked in so many ways with so many ingredients. I even know one friend who uses seaweed and then coats that delicious ingredient in red jelly. Scrumptious.

Happy eating.

The Price of Love Katy Walters

Sands of Seduction

A Lady in Distress

Vegetables and Salad Dressing #Recipe by @_NancyRadke

Growing your own vegetables is a lot of fun and can be very rewarding. I wrote before about growing sprouts inside during the winter, to get fresh produce. Mungo bean sprouts make a great addition to omelets, and alfalfa sprouts add vitamins to a salad.

This month I was given a small cold frame along with potting soil. I just planted a tiny patch of onions, lettuce, radishes, and arugula. It’s cold outside, and if it continues to be cool, I should have some radishes to eat in a month. I look forward to the salads I’ll make from these.

Vegetables

A great salad dressing can be made with a few simple ingredients. I use fresh orange juice for this and the lightest olive oil I can find. You can fudge on the kind of mustard. I use raw honey for the health benefits and Bragg’s Vinegar. I feel that a good olive oil is the most important ingredient, as it makes a huge taste difference.

ORANGE SALAD DRESSING

  • 1/3 cup orange juice
  • 1/4 cup light olive oil
  • 1 T. Dijon mustard
  • 1 T. honey
  • 1 T. apple cider vinegar
  • pinch of salt + pepper

Put all in a small bottle, shake well. Use on both fresh fruit or vegetable salads.

~  ~  ~  ~  ~

CUTE BUT CRAZY: UNIQUE AND UNPREDICTABLE

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Is Chocolate sexy? by @TaylorLeeWrites

“All you need is love. But a little chocolate now and then doesn’t hurt.”
Charles M. Schulz

Chocolate Candy

In answer to the question above, the answer is ‘Heck Yes!” Valentine’s Day has come and gone, but if you’re a Romantic Suspense writer like I am, love and romance is a 365-day-a-year adventure. While science and romance may seem to be at odds, I love it when science studies issues critical to those of us who write (and love) Romantic Suspense. The scientific study below (reported by Diana Herrington @DancinginLife) asks: Which is a more powerful sexual turn on – a piece of chocolate or a kiss from the person you love most? Think you know the answer? Read on.

A Study of Chocolate

“According to a study at Mind Lab chocolate stimulated the brain more intensely than a kiss with a partner. They had 6 couples in their 20s wear heart and brain monitors. Each person in the study placed a piece of dark chocolate on their tongue and let it melt without chewing. Later, the couples kissed in the way they normally would. What the study found was that when the chocolate melted in the mouth, all areas of the brain were stimulated far more intensely. Their hearts even beat faster for longer after the chocolate than the intimate embrace.

Chocolate is famous for containing a ‘Love Drug’ because it triggers feelings of attraction, euphoria and excitement, mimicking the brain chemistry of a person in love. Dr. David Lewis, one of the researchers at Mind Lab, said: “There is no doubt that chocolate beats kissing hands down when it comes to providing a long-lasting body and brain buzz. A buzz that, in many cases, lasted four times as long as the most passionate kiss.”

Chocolate Boosts Mood, Eases Depression

Chocolate contains approximately 380 known chemicals, some of which promote serotonin production which boosts our mood and eases depression. They give a hormone rush that is similar to the rush of love-making as the pleasure center of the brain is triggered somewhat similarly to the peaks during an orgasm.

Chocolate has had a reputation as being an aphrodisiac throughout history. This dates back to the Mayan period from about 250 AD to 900 AD. The Mayans were chocoholics and highly valued the cacao bean. A man could hire a prostitute for eight to ten cacao beans. Rumor has it that the Aztec emperor Montezuma known for being a hot lover, drank 50 cups of cacao a day before heading off to his harem.

Nonetheless, the actual truth is cacao has never been fully proven to be an aphrodisiac. It does have the chemical composition, but in quantities so small you would need to consume as much as the emperor Montezuma did (which is not recommended).

A Feel Good Food

Without question, chocolate has been proven to be a “Feel good food.” Research proves that its ingredients help relax us mentally and physically and brings a sense of wellbeing which can promote sexual interest. Since chocolate improves mood, it can improve sex, but it does not need to strictly be an aphrodisiac.”

Back to the question: “Which is more powerful —a yummy piece of chocolate or a kiss from the person you love the most?”  My answer:  Why choose?  Double your odds.  Have them both!

Here is a tasty decadent chocolate recipe full of healthy ingredients using dark chocolate:

Cherry Pecan Dark Chocolate Bar

Ingredients:

  • 4 squares (approx. 112 gm) unsweetened chocolate
  • 3 Tbsp organic virgin coconut oil
  • 1/4 teaspoon liquid light stevia
  • 2 Tbsp raw honey
  • 1/4 cup pecans, roasted and chopped
  • 1/4 cup dried unsweetened cherries, chopped in half

Directions:

  1. Dry roast pecans in a toaster oven or in frying pan (stir frequently so they do not burn).
  2. Melt chocolate in a double boiler or very carefully in a saucepan.
  3. Use coconut oil to oil a small pan of approximately 8 inches square.
  4. Evenly sprinkle the cherries and pecans in the pan.
  5. When the chocolate is melted; remove from heat.
  6. Mix in the coconut oil and stevia.
  7. Then mix in honey.
  8. Pour melted chocolate mixture over the cherries and pecans.
  9. Let cool in refrigerator or freezer.
  10. Once set, then cut into squares. Store in covered container in refrigerator or freezer, if desired.

****

As you are nibbling on your chocolate and having found a great person to share it with, grab: 

Jorden

JORDEN

Book 3: The Justice Brothers Series By Taylor Lee

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JORDEN, Book 3 in USA Today best-selling author Taylor Lee’s provocative new series, The Justice Brothers.  JORDEN, the oldest Justice Brother, is unquestionably the most distinguished.  But underneath that sophisticated persona is a sexy, challenging lover.

  • An Assistant US Attorney fights the legal battle of his life. This time Jorden’s on the defense and his children are at stake. 
  • An evil woman isn’t about to let her children and former husband go without a fight. And this woman fights dirty! 
  • A family drama that calls for the best and the worst of the two passionate lovers. Unfortunately, Jorden and McKenna discover that Justice—like Love– isn’t always fair or

WARNING: Romance so HOT it singes the pages.  HOT, tough, explicit. Not for the faint at heart.  Definitely bring a fan!

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Flourless Chocolate Cake #Recipe for #Foodies

I follow King Arthur Baking Co. on Facebook because I enjoy the recipes they share online. They also offer lots of tricks and tips for baking and cooking. Anyone who knows me, knows that I love to bake and cook and try out new recipes. King Arthur Baking posted this recipe for Flourless Chocolate Cake just a few days ago. Wow! Talk about rich and decadent!

Flourless Chocolate Cake
Flourless Chocolate Cake
Ingredients –

Cake:

  • 1 cup (170g) semisweet chocolate chips
  • 8 tablespoons (113g) unsalted butter, room temperature
  • 3/4 cup (149g) granulated sugar
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons espresso powder, optional
  • 1 teaspoon vanilla extract, optional
  • 3 large eggs
  • 1/2 cup (43g) Dutch-process cocoa

Glaze:

  • 1 cup (170g) semisweet chocolate chips
  • 1/2 cup (113g) heavy cream
Directions –
  1. Preheat the oven to 375°F. Lightly grease a metal 8″ round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. See “tips,” below.
  2. To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
  3. Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
  4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
  5. Spoon the batter into the prepared pan.
  6. Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
  7. Remove it from the oven, and cool it in the pan for 5 minutes.
  8. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
  9. To make the glaze: Place the chocolate in a heatproof bowl. Heat the cream until it’s not quite at a simmer, but showing fine bubbles around the edge. Pour the cream over the chocolate and then stir very briefly to combine. let rest for 5 minutes. Stir again — at first slowly, then more vigorously — until the chocolate is completely melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth.
  10. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.