Paz Edwards - erotic romance author

Archive for the 'Recipes' Category

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Monday, March 9th, 2009
Love Bites: Buttermilk Pancakes

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

 

Directions:
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overbeat.

Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with vegetable oil, or spray with nonstick cooking spray.

Pour about 1/3 cup of the batter onto griddle. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes. Cook until golden brown on the other side, about 2 minutes more.

Keep warm until all the pancakes are cooked.

Repeat with the remaining batter, adding more oil to the griddle as needed. Serve with maple syrup.


Makes 12 pancakes; serves 4.

 

Monday, December 8th, 2008
Love Bites: Chocolate Chip Coffee Cake

 

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.

 

Friday, August 22nd, 2008
Love Bites: Pecan, Pear and Gorgonzola Salad

  

 

Paz Edwards

Copyright © 2008 | All rights reserved

Over her menu, Tabitha snuck a peek at Chris. They’d stopped at the trendy restaurant for lunch before continuing the day together. He chosen the classy eatery filled with well-dressed diners. Muted voices floated around her and sounds of cutlery against platters gave evidence of a busy establishment, yet when he looked at her, she felt as if they were the only two people on the earth.
His looks mesmerized her – a short dark haircut, a wealth of eyelashes, which she envied, model-looking cheekbones and well defined lips set off his handsome face. The only imperfection on his face was his slightly crooked nose, which looked as if it’d been broken once before. However it did nothing to detract from his good looks. If anything, it enhanced his face so that he didn’t look like a pretty boy.
At that moment, he looked up from his menu and his dark eyes caught her stare so that she couldn’t look away. The look he sent her simply magnified her thoughts. I’m going to sleep with him. Today.
“So, have you decided what you want to have?” his beautiful lips curved up into a sexy smile.
 You.   “Yes, I have.”
“Good. So have I.” He waved their server, a young pretty blond girl dressed in a white shirt and black pants, over to their table.
“Would you like something to drink?” the server smiled at her.
“Just water, thanks.” She didn’t want anything to cloud her senses when it came time to sleep with Chris.
“And what would you like to order?” The attractive girl held her notepad and pen securely, ready to write down the order.
Tabitha handed her the menu. “I‘d like your Pecan, Pear and Gorgonzola Salad.” It was the perfect lunch for her – something filling, yet light so that it wouldn’t impede her energy for the more important activity of spending time in bed with Chris. 

*   *   *   *   * 

PECAN, PEAR AND GORGONZOLA SALAD

Salad:

Salad greens of choice

Pears, washed, sliced in half and cored

Gorgonzola cheese, crumbled

Raisins

Pecans

 

Dressing:

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon honey

1 tablespoon balsamic vinegar

1 tablespoon olive oil

salt to taste


1. In a small bowl, mix together lemon and honey until honey is dissolved.  Stir in vinegar, then oil into the mixture.  Add salt to taste.  You have your dressing.

2. Assemble salad greens and sliced pears in individual salad plates. Be sure to brush pear slices with lemon juice so that they don’t brown before serving.

3. Add Gorgonzola cheese, raisins and pecans to the salad.

4. Pour dressing over salad and serve immediately.  If you do not serve immediately, then leave the dressing on the side so that salad doesn’t turn soggy.


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