Monthly Archives: December 2012
Oooh yummy! Isn’t the photo below gorgeous? Luv it! Wouldn’t you love it for desert on Christmas?
In my erotic romantic suspense “Peppermint Creek Inn”, my heroine, Sara, has a small peppermint company where she makes all kinds of things out of peppermint. Soaps, teas, candies, deserts, etc…Sara lives in the desolate wilderness of Northern Ontario, Canada. The peppermint leaves she uses are harvested from a nearby creek. The creek meanders past her Inn, named Peppermint Creek Inn.
When a wounded man with amnesia shows up at her Inn one stormy night, they are trapped together due to bad weather. Matt falls in love with Sara and her peppermint cheesecake. Here’s a lip smacking recipe that I like to think of similar to the one Sara whips up for her sexy hot hero Matt. Enjoy!
I found this delicious recipe and picture via Pinterest!
Peppermint Cheesecake Layers:
3 (8-oz.) packages cream cheese, softened
1/2 cup sugar
2 tablespoons unsalted butter, softened
3 large eggs
1 tablespoon all-purpose flour
1 1/2 cups sour cream
2 teaspoons vanilla extract
1/4 teaspoon peppermint extract
2/3 cup crushed hard peppermint candies
Sour Cream Cake Layers:
1 (18.25-oz.) package white cake mix
2 large eggs
1 (8-oz.) container sour cream
1/3 cup vegetable oil
White Chocolate Mousse Frosting:
2/3 cup sugar
1 cup white chocolate morsels
2 cups whipping cream
2 teaspoons vanilla extract
Garnishes: White chocolate curls, peppermint candies
1. Prepare Peppermint Cheesecake Layers: Preheat oven to 325°. Line bottom and sides of 2 (8-inch) round cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Beat cream cheese, 1/2 cup sugar, and 2 Tbsp. butter at medium speed with an electric mixer 1 to 2 minutes or until creamy and smooth. Add 3 eggs, l at a time, beating until blended after each addition. Add flour and next 3 ingredients, beating until blended. Fold in candies. Pour batter into prepared pans. Place cake pans in a large pan; add water to pan to depth of 1 inch.
2. Bake at 325° for 25 minutes or until set. Remove from oven to wire racks; cool completely in pans (about 1 hour). Cover cheesecakes (do not remove from pans), and freeze 4 to 6 hours or until frozen solid. Lift frozen cheesecakes from pans, using foil sides as handles. Gently remove foil from cheesecakes. Wrap in plastic wrap, and return to freezer until ready to assemble cake.
3. Prepare Sour Cream Cake Layers: Preheat oven to 350°. Beat cake mix, next 3 ingredients, and 1/2 cup water at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Spoon batter into 3 greased and floured 8-inch round cake pans.
4. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
5. Prepare White Chocolate Mousse Frosting: Cook 2/3 cup sugar and 1/4 cup water in a small saucepan over medium-low heat, stirring often, 3 to 4 minutes or until sugar is dissolved. Add morsels; cook, stirring constantly, 2 to 3 minutes or until chocolate is melted and smooth. Remove from heat. Cool to room temperature (about 30 minutes), whisking occasionally.
6. Beat cream and 2 tsp. vanilla at high speed with an electric mixer 1 to 2 minutes or until soft peaks form. Gradually fold white chocolate mixture into whipped cream mixture, folding until mixture reaches spreading consistency.
7. Assemble Cake: Place 1 cake layer on a cake stand or plate. Top with 1 frozen cheesecake layer. Top with second cake layer and remaining cheesecake layer. Top with remaining cake layer. Spread top and sides of cake with frosting. Chill until ready to serve. Garnish, if desired.
Melodie Belcher; Lagrange, Georgia, Southern Living
And if you are interested in checking out my erotic romantic suspense “Peppermint Creek Inn” Book 1 in my Undercover series at Ellora’s Cave here is a sneak peek:
Peppermint Creek Inn
She wants to forget her past…
Sara lives alone in the isolated wilderness of Canada…until one stormy night when an injured fugitive with amnesia forces his way into her home and straight into her wounded heart. He’s dangerous, tastes of dark, delicious sex and unleashes lusty cravings she never knew she had. Although there can be no future with a sexy man accused of murder, she’s willing to do whatever it takes to keep him in her life and in her bed.
He needs to remember his past…
She smells of sweet peppermint and makes him burn with hot desire. He wants her, needs to be deep inside her and yearns to forget the terror-filled flashbacks that haunt him. Crooked cops and a romantic ghost town hold the secrets to his mysterious past, and if he’s ever going to give her a future they both crave, he’ll have to prove his innocence, even if it means facing his dangerous past head on.
Note: This book was previously released at a different publisher. It has been extended and extensively revised to express the steamier side of suspense.
I’d like to take this opportunity to wish everybody a very Merry Christmas, Happy Holidays and a Happy New Year!!
I’m not much of a cook – just ask anyone in my family, and they would agree! So instead of food, I’m going to post two cocktails that I’m considering for my New Year’s Day party. Both of these drinks were inspired by one of my scenes in Sins of Lust – my paranormal m/m romance.
Now angels can’t hold Earth liquor too well, and Uri-el is no exception. And, I’m giving away a scene here so if you don’t want to read further… There’s a scene where Uri is at a bar and of course, being an otherworldly creature, the bartender is enamored with him. He insist on making him a drink called Angel Face. Yes, it’s really a cocktail I found on the Internet. Now Izar is irritated that the bartender can’t seem to take his eyes off of Uri and mutters that the appropriate drink for Uri is really a Devilish Daiquiri!
Here are the recipes for both of these wonderful concoctions!
(drink recipe from Diffords Guide: http://www.diffordsguide.com/cocktails/recipe/521/angel-face)
1 shot of dry gin
1 shot of calvados
1 shot of apricot brandy liqueur
Best glass to use: Martini glass and garnish with a very thin apples slice.
Hot Devilish Daquiri
(recipe from Drinks Mixer: http://www.drinksmixer.com/drink4333.html)
1 1/2 cup water
1/4 cup sugar 2 cinnamon sticks
8 whole cloves
6 oz frozen lemonade concentrate
6 oz frozen limeade concentrate
1/2 cup light rum
In 2 qt. microproof casserole, combine hot water, sugar, spices, and concentrated juices. Stir, then cook on HI 5-6 minutes or until mixture boils. Heat rum in microproof container on HI for 30 seconds. Ignite and pour over hot beverage. Ladle into punch cups for serving.
It’d be pretty cool to light the punch bowl on fire but be careful!
Thou shall not kill.
For archangel Razi-el, he had no choice. He would break God’s commandment again if it were to save Uri-el from a demon’s talons. Yet even God’s most trusted archangel cannot avoid punishment. No longer Razi-el, he is now Izar, a Protector sworn to kill for the angels.
When a Protector kills an angel, Izar is summoned to work alongside Uri-el to capture the killer. Izar is shocked when his bloodlust spikes hot for the archangel. He knows better than to go after forbidden fruit. Refusing to give in to temptation, he ignores his body’s tempestuous arousal for Uri-el until a heated argument turns his blood into molten lust.
As they rush to find the killer, their passion plays into the demon’s plan. Izar will have to make a choice between life and death if he is to save Uri-el again.
“It’s the most wonderful time of the year!” I love Christmas. I love buying presents and seeing my children’s eyes light up. I could do without the endless TV adverts, but that’s what the mute button is for, right? 😀
Christmas is also an excuse for me to roll out all my cranberry recipes. I love cranberries. I love the colour, the smell, the taste and will add them to every thing going, be that drinks, dinner sauces or desserts. So today I’m sharing a recipe I found last year for a Cranberry Upside Down Cake that makes a great centrepiece alternative to Christmas Pudding (a good thing since I’m very allergic to nuts) and it serves up to 12 people, so it’s good for big get-togethers!
- 110g butter
- 300g caster sugar
- 2 tablespoons water
- 1 teaspoon ground cinnamon
- 350g fresh or frozen cranberries
- 225g self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 6 tablespoons butter, softened
- 100g caster sugar
- 110g brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 175ml soured cream
- Preheat the oven to 180 C / Gas 4. Generously grease a 23cm springform cake tin. Wrap aluminium foil around the outside of the bottom to prevent leaking.
- Melt the butter in a saucepan over medium heat. Stir in 300g caster sugar, water and cinnamon until sugar has dissolved. Bring to the boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared tin.
- Sift together the flour, bicarbonate of soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 100g caster sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and soured cream. Mix in the dry ingredients. Pour the mixture over the cranberries in the tin.
- Bake for about 50 minutes in the preheated oven, or until a knife inserted into the centre comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform tin.
I tend to hold back a little of the sauce and then brush the cake once it’s cooled just to give it a fresh, glazed look. I’ve also halved the ingredients and made separate servings in ramkin bowls. Happy Christmas!
Misa Buckley is a sci fi geek who escapes the crazy of raising five children by creating imaginary characters who experience adventure, romance and really hot sex on their way to a happily-ever-after. You can keep up to date with Misa’s latest news by following her on Twitter or at her website.
Happy holidays! We hope you’re all enjoying the festive season and aren’t too overwhelmed by shopping and family obligations. We thought we’d share two easy-peasy holiday recipes that are favourites in our households. Both these recipes can also be found in Passionate Cooks, a free cookbook from All Romance.
Using a food processor (Cuisinart, Kitchen Aid) makes this recipe very simple.
Preheat oven to 275F.
1/2 pound butter at room temperature
1/2 cup fruit sugar (or grind up regular sugar in processor)
1/2 cup rice flour
2 cups cake and pastry flour
If using normal sugar, grind it in processor to make it fine. Add butter and cream with sugar until smooth and light. Add rice and pastry flour. Dough should form into a ball in processor. Press into a greased square glass cooking dish (medium sized – 9 inches or so).
Cook for one hour or until bottom is lightly browned (lift up glass dish to check). Do not overcook! Cool and cut into squares. It’s best to cut when the shortbread is still a bit warm – not too hot, not too cold.
Sweet Embrace Potatoes
1 large can sweet potatoes in syrup (drained)
¾ stick melted butter
1 c sugar
1 c milk
2 tbs corn starch
cinnamon to taste
Dissolve cornstarch in a little of the milk to make it mix easily. Beat all of the above ingredients with mixer until well blended. Pour in casserole and bake 22 minutes at 375 degrees.
Topping for casserole
1 c crushed cornflakes
1 c coconut flakes
½ c brown sugar
¾ c butter
½ nuts (chopped pecans, chopped walnuts, almond flakes)
Mix topping ingredients over low heat. Spread over partially cooked sweet potato mixture. Return to oven for 20 minutes.
Enjoy! We wish health and happiness to you and yours.
Keira Andrewsand Leta Blake write fairy tale inspired m/m erotica and romantica with Ellora’s Cave. Check out Earthly Desires, the first book in the series, available for purchase at Amazon, Barnes and Noble, and Ellora’s Cave.
There is absolutely nothing holiday-ish about this photo. Still, when I saw him, I knew my fellow MANhandlers would appreciate his…ball. It’s clearly the focus of the photo, yes? I’m suddenly nostalgic for my days in the soccer keep. I was quite good, you know–recruited for the Miss Budweiser Ladies’ Traveling Team. But that’s another tale for another time. Ogle away while I get the recipe you need for the holidays.
So, every year we have this tradition that we do a predictable holiday meal for Christmas, but for New Year’s Eve, we do a huge Mexican food feast. It was easier to pull this off when we lived in New Mexico (the South simply doesn’t understand tamales or green chili that is not a bell pepper). We are a diligent and resourceful lot, though, and we make it work. The recipe below is ridonkulously simple, clearly unhealthy and guaranteed to taste good. We lean on the latter and ignore the middle altogether for this one night every year.
2 lbs lean ground beef
1 clove of garlic, minced (more if you’re fending off the undead)
1 white onion, chopped (less if you intend to kiss your sweetheart)
1 can chopped green chilies (use two if you’re a chili addict and don’t forget to pick out the skins)
1 large bag sharp cheddar (large means the BIG bag)
2 packages eggroll wrappers
1 bag frozen potatoes OPTIONAL (like O’Brien potatoes but without the peppers–trust me on this)
Small bowl of water
Oil for frying
Heat the oil.
Brown ground beef with garlic, onion and green chilies in a deep pan. (I add the green chilies when the meat’s almost done and use the spoon to spread it around and pick out the skins.) Drain grease off meat and put back in the pan.
Fry potatoes. Drain them well and pat excess grease off with paper towels. (Seems pointless, but trust me. Too much grease is just too much grease.) Keep grease hot.
Add the bag of cheese to the meat and turn the heat on low. Stir it in and make sure it melts well. The meat should stick together really well.
Add the potatoes and mix in.
With on corner of the eggroll wrapper facing you, add a small spoonful of the meat mix. Dip your fingers in the water and trace the edges of the wrapper. Fold the nearest point over the meat, fold the outside corners in and roll. (It’s very important to make sure you get the seams sealed, but don’t mash them. Eggroll wrappers are temperamental and tend to tear out of spite. It’s true. I swear.) Set aside. Repeat the process until you’re out of wrappers, meat or alcohol.
Fry your eggrolls until they’re golden brown. (Usually takes a minute or so.) Remove and drain on a paper towel.
Suggestion: Have someone fry while you roll. It makes things much, much easier because the eggroll wrappers tend to stick to the counter as you set them aside.
Serve with salsa and enjoy! (Really, though? They don’t need it.)
There you have it, my faithful readers — a Tompkins tradition since 1948. Okay, that’s a lie. We started this around 1995. But traditions sound better if they’re older. You’re going to thank me. Your hips will curse my name, but the belleh will be happeh.
Wishing you all a very merry Christmas, happy holiday season and prosperous New Year full of wonderful new reads. And Mexican Eggrolls.