Paz Edwards - erotic romance author

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Monday, July 7th, 2008
Love Bites: Cordial Cherries

 

 

Paz Edwards

Copyright © 2008 | All rights reserved

 

He watched with great interest as her pink tongue moved slowly over her succulent-looking lips.  First the bottom, then the top, they glistened after her tongue swept over them.  Compressing his lips, he resisted the strong urge to walk up to her, kiss her hard and taste her fully. 



Without taking her eyes away from him, she picked a chocolate-covered cherry from the middle of the serving tray.  She tilted her head slightly, her black black hair fell past her shoulders as she dangled the cherry above her mouth.  She paused a split second before licking the chocolate shell and biting into the cherry.  A mixture of cherry juice and chocolate dribbled over her lips, making her stick out her tongue to lick the sweet trail before it slid down her chin. 



The sight of her simple action aroused him even more.  His heart beat faster, his gut tightened, and his cock throbbed.  He wanted to kiss the chocolate off her lips.  He wanted to feel her lips and tongue on his body. 



She suckled the remaining chocolate-covered cherry and closed her eyes. 



"Mmmm," her voice wafted over to him.  



That was it, his undoing.  The sound of her husky voice trigged the beast in him.  Unable to control himself any longer, a low growl traveled past his throat and escaped his lips.  He moved with a quick stride towards her with one thing only on his mind. 

 

*   *   *   *   * 

 

 

Cordial Cherries

Southern Living, February 2002



1 (10-ounce) jar maraschino cherries with stems

½ cup brandy (optional)

1 (8-ounce) package semisweet chocolate baking squares, chopped



Drain maraschino cherries, and return to jar. Pour brandy, if desired, in jar; cover with a lid, and freeze 8 hours. Drain cherries, and pat dry, reserving brandy for another use.

Melt two-thirds of chocolate baking squares in a saucepan over medium heat, stirring until a candy thermometer reaches 115°. Remove from heat; add remaining chocolate, and stir until candy thermometer reaches 89° and chocolate is smooth. Dip cherries quickly into melted chocolate, coating well. Place cherries on wax paper, stem sides up, and cool.



Yield: 2 ½ dozen

 



Notes:

Brandy-soaked cherries can be left in the freezer for up to two days before you dip them into the chocolate.



Also, when melting chocolate, add tablespoon of vegetable oil to prevent chocolate from drying up.  Heat the chocolate under very low heat, stirring, and occasionally removing the post from the heat and returning it back to the stove top.

 

 

 

 

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Saturday, January 19th, 2008
Love Bites: Stained Glass Cookies

 

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

 1/2 cup (1 stick) butter
 1/2 cup sugar
 1/4 cup brown sugar
 1 Tablespoon molasses
 1/2 teaspoon vanilla extract
 1 egg
 2 cups flour
 1/4 teaspoon salt
 3/4 teaspoon baking powder
 30-40 hard candies (such as Life Savers), preferably in several flavors/colors
 
 
 Instructions
 1.   Pre-heat oven to 375°F. Line two baking sheets with parchment paper or Silpat.
 2.   In a large bowl, using an electric mixer, cream together butter and sugars until fluffy, about 2 minutes. Add molasses and vanilla extract, mixing until incorporated. Add egg and mix until light and smooth, about 1 minute on medium speed.
 3.   Sift together flour, salt, and baking powder. Fold dry ingredients into wet mixture. Use electric mixer to blend just until flour is incorporated. Divide dough in half and flatten into two disks. Wrap disks in plastic wrap and refrigerate at least an hour and up to 2 days.

 4.   Remove any wrappers on candies and separate them by color into plastic bags. Using a mallet to crush candies.

5.   Place one disk between two large sheets of waxed paper and roll to 1/4-inch thickness. Use cookie cutters to cut dough into desired shapes. Transfer cookies to prepared baking sheets, about 1 inch apart. Using a smaller cookie cutter or a knife, cut shapes into centers of cookies, reserving these center bits to add into extra dough.

6.   Use a spoon to sprinkle the crushed candy into the hollowed-out centers of the cookies, filling to the edges. Try to keep the candy within the centers. Any candy specks that fall on the cookie will color the cookie.
 7.   If cookies will be hung as ornaments or decorations, poke a small hole in the top of each cookie before baking.

 8.   Bake 9 to 10 minutes. The candy should be melted and bubbling and the cookies just barely beginning to brown. Remove baking sheets from oven and place on wire racks to cool. Allow cookies to cool on pans at least 10 minutes; otherwise, the candy centers may separate from the dough. When cookies are completely cooled, remove and store in an airtight container. String with ribbon if you want to hang as an ornament.

Makes 2 to 4 dozen cookies, depending on how large you make them.

 

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Thursday, December 27th, 2007
Season’s Greetings and Happy New Year!

 

 

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

 

 

 

Gold Coast French Toast

Recipe adapted from

The Spice Island Cookbook (Vintage)

Serves 2-4

 

Ingredients

1 egg

1 cup undiluted evaporated milk

1 Tablespoon sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

6 slices bread

 

Instructions

Beat egg; add milk, sugar, cinnamon, nutmeg, and salt.  Mix thoroughly.  Cut bread into triangle (or desired shape), dip into egg and milk mixture.  Brown on both sides on a well-greased griddle or frying pan.  Serve with soft butter and maple syrup.

 

 

 

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