(Due to a scheduling conflict, Anastasia is yielding her craft
spot today to food editor Cloris McWerther, who has invited author Roxanne
Snopek to talk about chocolate.)
USA Today bestselling
author Roxanne Snopek writes contemporary romance, both steamy and sweet, set
in small towns, big cities and secluded islands. There are also dogs. And
chocolate. Learn more about Roxanne and her books at her website.
Let’s Talk About Chocolate!
When I was invited to write for the Love at the Chocolate Shop
series, I was delighted! Romance, set in a gourmet store selling all hand-made
chocolate delicacies, against the mountains of small-town Montana… I love it
both as a writer AND a reader!
12 books in 12 months, by six authors… and chocolate? So much
fun! CJ Carmichael, Melissa McClone, Debra Salonen, Steena Holms, Marin Thomas
and myself are now about half-way through our Year of Chocolate. My first story
for this series, The Chocolate Cure,
released January 4, 2017.
The Chocolate Cure is book #4, but each title can be read individually. In this
story, as a creative take on occupational therapy, Maddie makes Mick attend a
chocolate-making class with her, the project being Salted Caramel Pecan
Treasures.
Because each book features at least one chocolate specialty, we
thought we’d create recipe cards to go with the books: the book cover on one
side, and the recipe on the other. What do you think?
Salted Caramel
Pecan Treasures
Mini-muffin tin plus 24 mini-muffin liners
2 cups semi-sweet chocolate chips
1 cup caramels, unwrapped (approx. 45 caramels)
1-1/2 tablespoons evaporated milk (can substitute milk or heavy
cream)
24 whole pecans
Coarse pink Himalayan salt
Fill mini-muffin tins with mini-cupcake liners.
Microwave chocolate chips, checking and stirring frequently,
until smoothly melted.
Drop 1 tablespoon of melted chocolate into each cupcake liner,
reserving 1/4 of chocolate in bowl for later. Using pastry brush, paint the
melted chocolate onto the bottom and about 2/3 up sides of liners.
Place chocolate-lined mini-muffin tins in freezer.
Microwave caramels and evaporated milk, checking and stirring
frequently, until smoothly melted.
Remove muffin tins from freezer. Place one whole pecan in bottom
of each cup.
Pour caramel into chocolate cups until about 2/3 full, covering
pecans completely.
Return tins to freezer for about 5 minutes.
Use pastry brush to paint remaining melted chocolate onto
chilled cups, completely covering the caramel. Sprinkle with pink Himalayan
salt while chocolate is still warm.
Return to freezer for about 30 minutes.
We have many wonderful treats and giveaways for our readers on
our Love at the Chocolate Shop Facebook page, including recipe card packages,
so please follow along for
your chance to win. With a new book releasing each month, there are tons of opportunities!
The Chocolate Cure
No more chocolate! No more meddling! No more men!
New Year’s resolutions are great. Announcing them in a crowded
bar, with a chocolate martini in her hand? Not Maddie Cash’s finest moment.
It’s time this new realtor got serious about her life and this time, she means
it.
But when hospital volunteering lands her at the bedside of
bruised and battered Mick Meyer, who has no knowledge of Maddie’s reputation –
and no memory of the kiss he begged from her during that long, pain-filled
night, her best-laid plans are put in jeopardy. It’s not just his sweet tooth
that’s tempting her.
The hunky bush pilot with the concussion has an old family
property to unload. Making this sale could be Maddie’s professional salvation.
But when Mick turns on the charm, she’s in danger of forgetting all her best
intentions... on chocolate... on meddling... and especially on men.
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2 comments:
I can't wait to try these! Thanks for the recipe!!!
Good to meet you, Angela! You'll have fun making these. Thanks for stopping by!
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