Paz Edwards Copyright © 2009  All rights reserved

"Jason, these are pretty good," Ashley licked her lips then took another bite of her pancakes with gusto.  "I didn’t know you cooked."

"It’s hardly cooking, darling."  He attacked his pancakes with the same enthusiam.  After a marthon lovemaking session, they’d satisfied their carnal hunger and now needed to take care of the hunger that stirred in their stomachs. 

Buttermilk Pancakes

Ingredients:
2 eggs
2 cups all-purpose flour, sifted
2 Tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/2 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 Tbs. vegetable oil or nonstick cooking spray
Maple syrup for serving

Paz Edwards Copyright © 2008 | All rights reserved

She wanted Jared awake with her but she wanted him to wake up on his own.  Walking into the kitchen, Caryn knew just what to do as she pulled out several ingredients from the cupboard and placed them on the counter — flour, sugar, baking soda, cinnamon, vanilla extract.  Next, she opened the fridge and took out the milk, eggs and butter.  She spied the cream cheese in the back corner of the second shelf.  Oh, yes!  She was going to need that, too.

Smiling, she mixed the ingredients together, then she poured the batter into the baking pan and placed it in the oven.  As the sweet smell of cinnamon and vanilla filled the air, she washed the bowls in the sink. 

Not long, as if on cue, she heard a sound behind her and turned from the sink to find Jared leaning against the doorway, watching her. 

Bingo!  She knew the baking scents would wake him up.  Unable to supress her smile, she admired the sight before her.  What a handsome picture he made with his ruffled black  hair, intent dark eyes and dark stubble covering his jaws. 

He stretched and yawned before walking towards her and she took in his lean, long body, the bottom half covered with his sweatpants.  Her smile grew at the thought of what hid inside the pants.

"Something smells good.  What are you making?"

"Chocolate Chip Coffee Cake." 

She barely got the words out before he reached for her and bent his head down to touch his lips to hers.

 Chocolate Chip Coffee Cake

Ingredients

1/4 Cup (4 Tbs) butter

8oz Cream Cheese

1 1/2 Cup sugar

2 eggs

1 tsp Vanilla

2 Cups All Purpose-Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/4 salt

1/4 Cup cold milk

6oz Chocolate Chips

Topping:

1 tsp cinnamon

1/4 Cup sugar

Instructions

Preheat oven to 350F

Grease a 9×3 Spring form pan

Prepare topping

Use two bowls.

In one large bowl, cream butter, cream cheese and sugar.  Add eggs (beat well); add vanilla.

In second bowl, add flour, baking powder, soda and salt.  Mix well.  Then add mixture to the first bowl.

Stir in cold milk and chocolate chips.  Pour in baking pan and sprinkle with topping.  Bake 50-55 minutes.

Stained Glass Cookies

This Stained Glass Cookie recipe is one that you can make anytime and for any reason.  The stained glass part of the cookie is made out of hard candy.  It’s a relatively easy recipe.  You don’t have to hang them up as decorations.  Just serve and eat them right away. They’re really delicious, especially when they come straight from the oven.  The extra added treat is the candy in the center.  Your sweeties will really love you for this.

Paz

Stained Glass Cookies

Simply Recipes  

Ingredients

Happy Holidays, everyone! I trust you had a nice Christmas celebration and continue to enjoy the holiday season. 

I want to thank all the readers and visitors who’ve stopped by my site.  Thanks for your comments and emails.

Many of you have asked about  VACATION  SOUVENIR.  Thanks to Siren Publishing, I have the rights back to my story (that was a nice Christmas present.).  I’m in the process of revising and lengthening it a bit.  Then, I’ll look for a new home for it. 

Other writing projects I’m working on include the sequel to VACATION SOUVENIR, and a few new stories.  I hope to complete them soon and have them out this coming new year.  I have posted blurbs about two of the stories — KAYLIN’S SPECIAL DELIVERY and THE BIRTHDAY TREAT — in the ‘Coming Soon‘ section.   You can read more about them there.  In the near future, I’ll post excerpts.  So come back for a sneak peak.

For now, I’d like to leave you with the perfect breakfast recipe to enjoy, especially during this holiday season and New Year — Gold Coast French Toast.  As you prepare it, the smells of the cinnamon and nutmeg waft through the air, leaving a delicious scent and a good feeling.  You won’t be able to resist it, neither will the person for whom you prepare this.  He or she will feel the love when eating your French Toast and want to return the love right back to you. 

I used challah to make my French Toast but you can use any egg or sweet bread.  Be sure to cut thick slices, so that the bread doesn’t collapse when it is dipped in the egg mixture and cooked.  I like to eat my French Toast with maple syrup alone.  If you want something more, in addition to the maple syrup, you can sprinkle confectioner’s sugar over your French Toast and serve with a side helping of fresh fruits ( as seen in last photo below).  Enjoy!

I wish you a happy and joyous New Year filled with lots of good and hot reads.

Best,

Paz

Chocolate contains the chemical that’s released in our bodies when we fall in love.  Is it any wonder that many of us love to eat chocolate?  It makes us feel so good.    This chocolate soufflé recipe is very easy to make and a pleasure to eat.  For an extra added flavor, give your lover a hot  French kiss after taking a bite of your soufflé.  It’ll be like falling in love all over again.

Seductive Chocolate Soufflés

The Seductive Cookbook

¼ cup sugar plus additional for coating gratin dishes

2 tablespoons all-purpose flour

1 tablespoon cold unsalted butter

½ cup milk

¼ ounce semisweet chocolate, chopped fine

1 large egg yolk

1 large egg white

1.  Preheat oven to 400°.  Butter two ¾ cup gratin dishes and coat with additional sugar, shaking out excess.

2.  In a small bowl blend together 2 tablespoons sugar, flour, butter, an a pinch salt until mixture forms into small pellets.

3.  In a small saucepan, bring milk to a boil and whisk in flour mixture an chocolate.  Cook mixture over moderate heat, whisking until thickened, about 15 seconds and cool 30 seconds.

4.  In a bowl, whisk yolk lightly and whisk into chocolate mixture.  In another bowl, whisk whites with a pinch of salt until they hold soft peaks and whisk in remaining 2 tablespoons sugar, a little at a time, until meringue holds stiff peaks.  Fold in remaining meringue gentley but thoroughly.

5.  Divide soufflé batter between gratin dishes and put on a baking sheet.  Bake chocolate soufflés in middle of oven for 15 minutes or until puffed.  Serve immediately.

Summer’s officially here.  It can get too hot to cook and eat, but here’s a cool recipe that’s filling yet light and easy to prepare.  The ingredients contain contain orzo pasta, garbanzo beans, tomatoes, red onions, fresh basil leaves, fresh mint leaves, mixed with Red Wine vinaigrette.  Let’s eat!

Paz

ORZO SALAD

Giada De Laurentiis

 
4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette

1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Yield: 1 3/4 cups

Apple Crisp

Rachael Ray

6 McIntosh apples, peeled and diced into 1/2-inch pieces 1/2 lemon, juiced 1 teaspoon ground cinnamon 1/2 teaspoon ground or freshly grated nutmeg 2 tablespoons granulated sugar 1/2 cup flour or fine graham cracker crumbs 1/2 cup brown sugar 1/2 stick butter 1 pint vanilla ice cream Preheat oven to 400 degrees F.