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Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Wednesday, August 11, 2021

AUTHOR E. CHRIS AMBROSE ON RESEARCH--INCLUDING CHOCOLATE, GUATEMALA, CENOTES, MAYA PYRAMIDS, AND HUMAN SACRIFICE(!)

Maya Pyramid (photo by Chris Dionne)

E. Chris Ambrose is the author of the Bone Guard archaeological thrillers, as well as a dark historical fantasy series about medieval surgery, among other things. 
In the process of researching her books, E.C. learned how to hunt with a falcon, clear a building of possible assailants, and pull traction on a broken limb. To find out more about her and her books, visit her website.  

One of the most fun parts of writing archaeological thrillers is the chance to delve deeply into a particular place and time. For my forthcoming novel, The Maya Bust, that meant Guatemala. I wanted a region with a rich archaeological history, cenotes, and chocolate! (Yes, I got to split open a cacao pod and eat Guatemalan chocolate as part of my research for this one. I love my work!)

 

I started with a geological map showing where cenotes are present, since I knew I'd be using one in the book. Cenotes are underground caverns, accessible from the outside, that form as sinkholes in the limestone of the Yucatan and surrounding areas. They were sacred to the Maya people, who depended on them as a reliable source of water, and regarded them as the openings to Xibalba, the underworld, populated by dangerous gods, and often depicted as an open mouth gaping with teeth. Offerings and sacrifices were made within the caves, including human sacrifice. They held human life to be extremely important, and thus worthy of being offered to the gods to ensure the ongoing survival of the community at large. Blood forged a liquid connection to the rain and agricultural fertility they needed. Often, those sacrificed were warriors or nobles from competing regions—the worthiest of all. Nowadays, cenotes are popular as swimming and diving destinations, as well as rich archaeological sites.

 

As I dug deeper into the history of the area, including the more contemporary drug smuggling that forms the plot of the book, I zeroed in on the Alta Verapaz region in the Guatemalan highlands. This area was renamed by the Spanish explorers in their quest to subdue and convert the indigenous peoples. "Verapaz" means "truth peace," appellations that weren't applicable when the Spanish first arrived, and not for very long afterward. The region includes not only sacred cenotes and Maya architectural sites, but also Spanish colonial architecture, including beautiful Baroque-style churches and monasteries. Because of the jungle cover and difficulty of travel, much of the archaeology of the region remains unknown, concealed by centuries of growth. 

 

Since mountains were also considered sacred as closer to the sky gods, Maya step-pyramids are designed to be artificial mountains. They usually had a temple on top, often with an altar for sacrifice, and sometimes an interior staircase leading down to a concealed entrance to Xibalba. Pyramids frequently contain royal burials, with painted murals, sculptures and offering plates to honor the dead. However, the Maya also had a sophisticated understanding of astronomy, and used some structures as viewing platforms and observational markers for events like the rise and set of Venus, which suggested the best times for planting and harvest. Pyramids often have astronomical alinements, usually with the summer solstice. Here's a time-lapse video of the shadows cast on the Spring Equinox to look like the sacred serpent Kukulkan creeping down the stairs at Chichen Itza. 

 

The link between mountains and pyramids makes the pyramids even harder to distinguish. New technology such as LIDAR allows archaeologists to perform non-invasive scans of the jungle that reveal artificial structures and patterns beneath the trees and accumulated debris, stripping back the new to find the extensive human intervention that allowed this region to sustain a population of hundreds of thousands at the height of the Maya empire around 900-1000 CE. 

 

Even setting aside the chocolate, I really enjoyed researching this destination, and I hope I've managed to do it some justice in the book!

 

The Maya Bust

A Bone Guard Archaeological Thriller, Book 4

 

A secret stash, a hidden tomb, a father's love—sworn in blood

 

When his commander's estranged daughter vanishes in Guatemala, Grant Casey treks a deadly jungle and dives a sacred cenote to free her from a drug smuggler looking for a stash in an ancient pyramid.

 

Before his death in a rain of gunfire at her QuinceaƱeria, Raxha's druglord father encoded a map on a cacao cup, a map that might lead her to millions in drugs in the tomb of Maya royalty. A decade later, his old mistress gave the cup to some Americans to prevent Raxha from completing the delivery and re-establishing the influence of the deadly Zetas cartel. Determined to claim her father's legacy, kidnapping is only the beginning of a quest that may end with Raxha tearing out the heart of her enemy.

 

Awakened by a call from his old commander's ex, and sworn to secrecy about his rescue mission, Grant's integrity is torn. Does he betray his client's trust, or the man who hated him for so long, the man who risked his life to save Grant's own? He sets up for his CO to follow the clues while he tracks down Lexi's friends to find the cup—and only then finds out Lexi's boyfriend is missing, too. How complicated could this get? Oh, yeah, Lexi is deaf, the police are complicit, and their adversary keeps a pet jaguar. When the ransom exchange goes south, Grant embeds with the bad guys in a desperate attempt to rescue the victims before they become the latest blood sacrifice.

 

Releasing September 7th. Pre-order now.

Thursday, August 24, 2017

FAVORITES, FAILURES & FRUSTRATIONS--GUEST AUTHOR BARBARA WHITE DAILLE

Barbara White Daille lives with her husband in the sunny Southwest. Though they love the warm winters and the lizards in their front yard, they haven’t gotten used to the scorpions in the bathroom. She’s here today to talk about one of her favorite things—chocolate—which she’s incorporated into her featured book. Learn more about Barbara and her books at her website. 

When I tried to narrow the focus of this post to one topic, I found it a challenge. So to ease my Frustration and keep me from being a Failure, I’m choosing a Favorite that covers all the bases!  In a word…

Chocolate.

I’ll confess, chocolate is my favorite food, snack, and indulgence, whether it’s included in cookies, cakes, ice cream, or served straight up.

Every year, July 7th is World Chocolate Day, and this year the Guinness World Records website listed the “Top 10 World Records for Chocoholics.” Check out the post for some amazing statistics, including:

·               a $25,000 dessert (No, that’s not a typo. Twenty-five thousand dollars!)
·               a 4,506-lb. 3.9-oz. box of chocolates
·               a cup of hot chocolate measuring in at 880 gallons

That’s a lot a chocolate! Maybe even enough to satisfy my cravings. Find that post here.

For more fun facts and figures, do a search for “Guinness world records” and “chocolate.”

Since everywhere you look, you read that sugar is bad for you, I recently decided to experiment to see what would happen if I gave it up completely…for a while. Of course, cutting sugar also meant going cold turkey on giving up chocolate, as it was the main ingredient in 99% of the items in my “goody drawer” in our pantry.

The results of the experiment? A big surprise.

Other than a few days of suffering a withdrawal headache, I didn’t miss either sugar or chocolate—and even lost some weight!

As some people say, though, everything in moderation. The goal now is to watch how much I eat while still allowing myself my chocolate indulgence. Even more important is keeping an eye on the sugar in those servings.

To the right are a couple of things I’m trying to cut down on the sugar count. I haven’t yet used the baking chocolate, but the candy bar is surprisingly good. There’s a learning curve for your tastes buds, though, as the sugar content of each is much lower than in a standard serving. There are 3 grams of sugar in the candy bar, and 0 grams of sugar in the baking chocolate.

I would love to hear whether or not you’ve ever kicked the sugar cravings and what tips you can share with us!

A Rancher of Her Own (The Hitching Post Hotel #2)

A reason to stay

Ranch manager Pete Brannigan has no interest in playing tour guide to a city slicker like Jane Garland. But spending a few days with the headstrong photographer is a small price to pay for everything her grandfather has given the single dad. Though Pete's drawn to Jane's sharp wit and striking beauty, he won't hurt his young children by falling for another woman who puts her career before family. 

Jane's seen the world through her camera…and used it to shield her emotions. With Pete, she can finally let her guard down. If only he could do the same. Despite their powerful bond, Pete still can't trust Jane with his kids or his heart. But if he keeps pushing her away, he may ruin any chance their relationship has to develop.

Book Links

Wednesday, November 2, 2016

#CHOCOLATE #TRAVEL WITH GUEST AUTHOR KAY HARWELL FERNANDEZ

A cake from the Norman, OK Chocolate Festival
A longtime journalist, Kay Harwell Fernandez is a freelance travel writer who has visited 56 countries--and counting. She has been published in international, national and regional magazines, newspapers and webzines. She has written two travel-related e-books and contributed to five National Geographic books. She's also working on a cozy mystery and historical suspense. Learn more about Kay here. 

I readily admit that I am a chocoholic. My love for chocolate dates to early childhood. My mother made extraordinary chocolate cream pie (I took off the meringue), Devil's Food cake with fudge frosting, chocolate pudding, creamy hot cocoa, and scrumptious German Chocolate Cake. All from scratch. Also, I looked for any excuse to drown whatever food item I could in chocolate syrup.

Naturally, my favorite episode of I Love Lucy was the one with Lucy and Ethel stuffing their mouths with chocolates during the candy factory production line. One Christmas I asked Santa Claus for a gigantic Tootsie Roll (about 2 feet tall). A true chocoholic.

Over the years, my passion for chocolate has not diminished, although moderation is now the key.

As a travel writer and a consumer, I often sought out chocolate-related places during my travels. I have relished such experiences as the sleek and comprehensive Chocolate Museum in Cologne, Germany, the fun attraction Cadbury World near Birmingham, England, the delectable chocolate festival in Norman, Oklahoma, the chocolate factory tour at Angell & Phelps in Daytona Beach, Florida, the Swiss Chocolate Train out of Montreux, Switzerland and the amazing Salon Du Chocolat in Paris. At Salon Du Chocolate, I watched top pastry chefs from all over the world compete and was awestruck at the dozens of gowns fashioned out of chocolate.

A chocolate treatment at The Spa at The Hotel Hershey found me basking in bliss. Enjoying chocolate in its purest form is a delight from bean-to-bar artisans such as Theo in Seattle and Soma in Toronto. Hmmm!

For almost a decade, I have been amassing stacks and stacks of materials and research on chocolate. I have written numerous chocolate-related feature articles and have been interviewed on radio, podcasts, and for newspaper and web stories.

Writing a book seemed to be a given. In my e-book Have Chocolate, Will Travel--An Enticing Journey to All Things Chocolate, my aim was to share some of my chocolate travels and compilation of information with readers and armchair travelers. The book covers attractions, bean-to-bar artisans, cafes and bars, cruises, factory tours, festivals, hotels, museums, spas, special events, tours and trails. All drenched in chocolate. Yummy photos of chocolate round out the pages.

Will you travel for chocolate?

Have Chocolate, Will Travel--An Enticing Journey to All Things Chocolate

Have Chocolate, Will Travel takes readers and armchair travelers on an enticing world journey to chocolate festivals, museums, factory tours, cafes, trails, tours, spas, attractions, bean-to-bar chocolatiers and other chocolate-themed travel. Each spot exudes a whiff of chocolate. It’s not only a travel experience, but a sensory one as well.

Monday, June 8, 2015

#COOKING WITH CLORIS--GUEST AUTHOR KATHY AARONS

Cozy mystery author Kathy Aarons writes the Chocolate Covered Mystery series. She claims research for the series is hardship: all that sampling of chocolate, making chocolate, sampling more chocolate, and hanging out in bookstores. What a tough life! Learn more about Kathy and her books at her website.


One of my favorite parts of writing is the research. For Death is Like a Box of Chocolates, I learned how to make truffles, what is involved in running a chocolate shop and bookstore, and the special qualities of a small town in western Maryland.

The plot of Truffled to Death was inspired by a chocolate history exhibit in the San Diego Museum of Man where I saw a centuries-old bowl that the Maya had used to hold chocolate. I envisioned the main character, Michelle Serrano, being entranced by the bowl and the plot developed from there. I had a wonderful time exploring not just Maya art and history, but also international art trafficking. Could international art traffickers actually be in sweet little West Riverdale, Maryland? Only if there was something worth stealing. And possibly murdering for.

In addition to buying too many reference books, I had a wonderful resource in Dr. Joe Ball, Professor-Emeritus, San Diego State University. He enthusiastically answered my questions, always getting back to me the same day with pages of information. I could even email him plot questions, and with his knowledge of the international art trafficking world, academics and the museum business, he would suggest ways to make it all happen.

In fact, I’m still amazed (and grateful!) at how much people want to help writers find the right information! Besides my chocolate and bookseller buddies, I have my go-to friends who provided information on medicine, law, psychiatry, marriage and family counseling, special event planning, theater management, academia, and more.

Of course, once the research was done, I had to figure out the most interesting parts to put on the page!

Bananas Foster
Recipe by Isabella Knack, owner of Dallmann Fine Chocolates, San Diego, CA
(yields about 40 pieces)

Ingredients:
4 tablespoons butter
¼ cup brown sugar
1 tablespoon rum (optional, can substitute vanilla extract or rum flavoring)
½ teaspoon cinnamon
Dash nutmeg
1 ripe banana
¾ cup heavy cream
8 ounce semisweet chocolate, chopped
½ cup cocoa powder, for dusting

Place the chopped chocolate in a medium bowl and set aside for now. Melt 2 tablespoons of the butter in a 7-inch skillet over medium heat. Once melted, add the brown sugar and stir it until the brown sugar melts as well.

Add the rum, cinnamon and nutmeg, and stir until the mixture is bubbling and fragrant.
Place the banana slices in the middle of the sugar, and cook them for one minute on each side—no longer, or they will overcook and become mushy.

Once cooked on both sides, remove the banana slices from the saucepan. Add the heavy cream to the saucepan—the cream will first cause the sugar to seize and you might have bits of hardened sugar floating in your cream.

Whisk the cream and sugar together over the heat until the sugar dissolves, the mixture is smooth and the cream is almost boiling.

Pour the hot cream over the chopped chocolate in the bowl and let it sit and soften the chocolate for 1 minute. Once softened, whisk the cream and chocolate together until it is smooth and no bits of chocolate remain.

Add the remaining 2 tablespoons of butter and whisk it into the chocolate.

Chop the cooked banana slices into small pieces and stir them into the melted chocolate as well.

Let firm up overnight.

Place the cocoa powder in a bowl and dust your palms with cocoa. Use a candy scoop or a small teaspoon to form 1-inch balls of ganache. Roll them between your hands to get them round. If they start sticking, dust the balls with a little cocoa powder. Repeat until all of the truffles have been formed.

Truffled to Death
Hoping to sweeten sales for their shop, Chocolates and Chapters, Michelle and Erica host a reception highlighting a new museum display of ancient Mayan pottery curated by Erica’s former mentor, Professor Addison Moody. The evening has a few hiccups, but the ladies soon smooth things over with ample servings of wine and chocolate.

Yet with the sweet comes the bitter. The very next day, the antiquities from the reception are discovered missing. The professor accuses Erica of having sticky fingers, claiming she wants revenge on him. And she’s only in more trouble after he’s found stabbed to death with one of the artifacts. Now Michelle must help Erica track down the real killer before someone else finds themselves in less than mint condition…

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Thursday, September 18, 2014

BOOK CLUB FRIDAY--GUEST AUTHOR MEG BELLAMY

Along with her husband, her family and her books, language and travel are Meg Bellamy’s passions—along with cooking, baking, knitting and quilting. It’s a good thing Meg loves to travel, since she lives in the gorgeous San Francisco Bay Area, but her daughter’s settled in New Jersey and her son’s in England—talk about Frequent Flying! Between flights this long-time language teacher writes contemporary romance, both of the traditional and the women’s fiction type. Learn more about Meg and her books at her website

Chocolate and Honey and my Sweetie, Oh My
Chocolate. Does just reading the name bring a smile to your lips?

For me, “chocolate” conjures up delights, pleasure, romance and, oh yes, a few pesky calories. I consider chocolate an essential food group. Chocolate has been a reliable treat—to eat, to drink, and to gaze at arrayed in a sumptuous candy box.

So imagine my bewilderment when I met the delightful man who is now my second (and last!) husband—and discovered that he’s a chocophobe. Chocophobe. I didn’t even know there were any people of that persuasion. He’s not even the only one in the world, though I think there aren’t many with that proclivity.

When I brought him to meet my parents and told Mom that he hates chocolate, she panicked. “What am I going to feed him?” A prodigious cook and baker, she managed to come up with plenty.

So how did he become a chocophobe? According to his family legends, at age six he had a prescription medicine that had a “chocolate flavor.” Must have been really awful.

I, on the other hand, hate honey—an opinion that earns me raised eyebrows in some circles. In my family of origin, honey was the take-it-or-else remedy for colds, etc. To this day, my brother and I turn green at the prospect of ingesting the stuff.

Is there a pattern here?

Despite the fact that I hold my nose as I put the ingredients together, I do make a honey cake with an ingredient list that includes coffee and cocoa. My daughter asked who in my household is willing to eat that cake. Both DH and I enjoy it—I can only guess it’s because the ingredients combine and then cancel each other out.

My love for chocolate inspired one of my books, Divorce by Chocolate.

Divorce by Chocolate
While she makes sweets, her partner cheats…

Diana Lambert seems to have it all—a loving husband, a successful business and a gorgeous home. Then, on returning from a business trip, she finds her husband and trusted assistant playing house. Even worse, they’ve planned a coup to remove her from Goddess Goodies, the business built from her dreams—and her family’s recipes.

Devastated, Diana is ready to drown herself in hot fudge and sorrow when her inner goddess spurs her not to let her talents go to waste. She rolls up her sleeves, unleashes the goddess within and starts cooking up a recipe for getting even through the best means—success. Her life’s sweet treats aren’t confined to the kitchen, as she discovers with the support and love of her sister, her friends and one very special guy.


Thursday, September 4, 2014

BOOK CLUB FRIDAY--GUEST AUTHOR KATHY AARONS

Cozy mystery author Kathy Aarons admits research for her Chocolate Covered Mystery series was a hardship: sampling chocolate, making chocolate, sampling more chocolate, and hanging out in bookstores. Today she takes time out from all that research to sit down for an interview. Learn more about Kathy and her books at her website. 

When did you realize you wanted to write novels?
When my youngest was in preschool five mornings a week. She’s now off to college!

How long did it take you to realize your dream of publication?
Since I was writing as a hobby, it took quite a while. Once my oldest went off to college, I decided to take getting published more seriously, and I signed with an agent in under a year. A few months later, I was offered a contract for the Chocolate Covered mystery series.

Are you traditionally published, indie published, or a hybrid author?
Traditionally

Where do you write?
Through the years, I wrote using paper, an Alphasmart and a laptop outside a lot of theater rehearsals as well as swim, soccer and basketball practices. Now I have a very messy office of my own.

Is silence golden, or do you need music to write by? What kind?
I use a mixture, but find my writing “flow” works better with instrumental music, usually movie soundtracks, that fit what I’m working on. For example, when I’m writing “funny”, I always have the soundtrack from Benny and Joon in the background. When I need energy, I listen to Broadway soundtracks. Right now, I’m addicted to Once: A New Musical.


Real settings or fictional towns?
Fictional – I like the ability to create a setting that best fits the story.

What’s the quirkiest quirk one of your characters has?
There are too many to choose from! Henna is a widow who creates large butterflies made of wood, wire and sheer material. She paints them with elaborate designs using colors not found in nature.

What’s your quirkiest quirk?
 You’ll have to ask my husband that one. J

If you could have written any book (one that someone else has already written,) which one would it be? Why?
I’d love to say Harry Potter, but I’ll go with my favorite book of all time, Belong to Me by Marisa de los Thomas. I love her characters and her elegant but accessible prose.

What’s your biggest pet peeve?
Slow drivers in the fast lane. I live in southern California, which explains a lot.

Ocean or mountains?
Ocean! I love walking on the beach a few times a week.

City girl/guy or country girl/guy?
Suburbs for me. I’m too old for city life but the country is too empty – if you were in trouble, no one could hear you scream!

What’s on the horizon for you?
Besides adjusting to an empty nest, I’ll be getting back the edits for Truffled to Death, the second book in the series, soon and I’m already writing the third. I’m also working on another series idea.

Anything else you’d like to tell us about yourself and/or your books?
I am passionate about expanding creative writing education for youth and believe that the arts are an important part of life at every age.  I volunteer for the Canyon Crest Academy Writing Conference, the only free high school writing conference in the country. One of the speakers noted that because of the inspirational and educational workshops it provides, San Diego is going to have more than its fair share of accomplished authors and writing professionals in the future. I also recently joined the board for Playwrights Project http://playwrightsproject.org/ which expands playwriting education and opportunities for youth and adults.

Death is Like a Box of Chocolates
Whether it’s to satisfy a craving for chocolate or pick up the hottest new bestseller, the locals in charming West Riverdale, Maryland, are heading to Chocolates and Chapters, where everything sold is to die for…

Best friends Michelle Serrano and Erica Russell are celebrating the sweet rewards of their combined bookstore and chocolate shop by hosting the Great Fudge Cook-off during the town’s Memorial Day weekend Arts Festival. But success turns bittersweet when Main Street’s portrait photographer is found dead in their store, poisoned by Michelle’s signature truffles.

As suspicion mounts against Michelle, her sales begin to crumble and her career seems whipped. With Erica by her side, Michelle must pick through an assortment of suspects before the future of their dream store melts away…

Buy Links

Thursday, February 21, 2013

BOOK CLUB FRIDAY GUEST AUTHOR - KERI FORD/CHARLEY COLINS


One day Arkansas farm girl Keri Ford picked up a copy of Cosmo and read an excerpt of Christina’s Skye’s Code Name: Princess. Her life would never be the same. She now writes romances as Kerri Ford and romantic mysteries as Charley Colins. Visit Kerri/Charley at her website to learn more about her and her books. -- AP

The Secret Stash

Sara Livingston, heroine of Taken By Trouble, isn’t the craftiest girl out there. Not in the sense of gluing and sewing. She’s crafty in her thoughts, but she has the occasional moment.

She is a total and complete chocoholic. It’s one of the first things that draws her to the hero—she smells chocolate on his shirt. From fun sized to king size, it’s sweet, sweet comfort food. When things really hit the fan, Sara lays on the floor with a bag of chocolates and eats the whole bag. When the hero, Clark, returns, he finds her surrounded by wrappers.

Everybody needs this survival kit. While Sara’s kit had been brought to her, many of us aren’t so lucky. And when we bring chocolate in the house, husbands, kids, pets, visitors all seem to think it’s a free-for all.

So, for you crafty readers, I suggest a secret stash.

Clark has a secret stash in the bottom drawer of a dresser. And in his bag. Both are for when Sara’s hair is on end. (She eventually finds both…he needs to hide better if he wants to ration them out!)

I secret stash, too. I’m the only one who eats somewhat healthy in this house, so a handful of treats stuck behind the fruit will go unnoticed. I have decorative boxes by my desk filled with office supplies. (psst…paper and pens aren’t all that’s in there!). Here’s some secret stash ideas:

-Old purses hanging in the closet.
-The bowl in the cabinet you keep because it belonged to your great-great aunt, but you never use it.
-An empty tampon box (or half full…you never know).
-Behind your shoe rack.
-The pockets of your robe.
-Pull all your books forward and inch, fill the new space behind them.

Where are you stashing the goods, and do you have any other ideas?

Taken By Trouble
It’s not every day a girl takes out the trash and is nearly run over for it, but that’s exactly what happens to Sara Livingston. Manager and waitress at a bar, Sara typically spends her days serving drinks and turning up the TV volume on the latest sports game, a job that is quite enough to make her mostly liked by all. When she’s dropped into a game of cat and mouse with a stalker, she has no idea who could be behind the wheel of the truck or why they want her flattened on the pavement.

With her private eye brother out of town, she’s relying on her brother’s coworker, Clark Russells, to keep her from eating asphalt.

Tuesday, October 9, 2012

HEALTHY LIVING WITH JANICE - THE CHOCOLATE DIET?


Have you ever heard of the Chocolate Diet? No, eating chocolate all day won’t help you shed the pounds (unfortunately!) However, a recent study out of the University of California in San Diego found that people who regularly ate chocolate weighed 5-7 pounds less than people who didn’t eat chocolate. No one knows why, and there will be further studies to try to figure that out. However, we now know we shouldn’t feel guilty treating ourselves to a daily nibble. We already know that dark chocolate is packed with heart-healthy antioxidants, and now we don’t have to worry about packing on the pounds when we indulge our sweet tooth. Just do so in moderation.

COOKING WITH CLORIS - CHERRY CHOCOLATE CHIP ZUCCHINI BREAD


I’ve mentioned previously how disappointing the zucchini crop was this year, but Cloris recently found a huge zucchini hiding under a tomato plant when she went to pull the dead plants in her garden. She scooped out the seeds, grated the zucchini, and froze it in two cup portions in plastic freezer bags to use for baking and in soups and spaghetti sauce over the winter. Here’s one of her yummy zucchini bread recipes. -- AP

Cherry Chocolate Chip Zucchini Bread
makes 2 loves

Ingredients:
3 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 eggs
2 cups grated zucchini (seeded, skin on)
3/4 cups vegetable oil
3 teaspoons vanilla
1 cup dried cherries
1 cup chocolate chips

Soak cherries in water while preparing batter.

Mix eggs, oil, vanilla, and zucchini together.

Reserve 2 tablespoons flour. Mix remaining dry ingredients together. Sift together with wire whisk.

Add dry ingredients to wet ingredients, mixing well.

Place remaining flour in a plastic Ziploc bag. Add drained cherries and chocolate chips. Seal bag and shake to coat cherries and chips. Fold cherries, chips, and any remaining flour into batter.

Pour evenly divided into two greased loaf pans. Bake at 350 degrees 50-60 minutes or until knife inserted in center comes out clean.

Monday, February 13, 2012

COOKING WITH CLORIS -- MAGICAL MYSTERY MOCHA CAKE


In celebration of Valentine’s Day, we’re repeating one of our favorite to-die for desserts a la Cloris. -- AP

MAGICAL MYSTERY MOCHA CAKE

Ingredients:
3/4 cup sugar
1 cup flour
2 tsp. baking powder
1/8 tsp. salt
1 oz. unsweetened baking chocolate
2T butter
1/2 cup milk
1 tsp. vanilla
1/2 cup brown sugar
1/2 cup sugar
4T cocoa
1T  instant coffee (optional, depending on how strong a mocha taste you want)
1 cup cold espresso or coffee (make it double strength for a stronger mocha taste)
1 cup either chocolate chips, dried cherries, dried raspberries, walnuts or combination of any of these

Preheat oven to 350 degrees.

Note: If using dried fruit, soak the fruit in warm water for 30 minutes.

Mix together first 4 ingredients.  Melt chocolate and butter.  Add milk and vanilla.  Stir to blend.  Add to flour mixture, stirring well until batter is smooth.  Mix in chocolate chips/dried fruit/nuts.  Pour into greased 8” x 11” pan.  Combine remaining sugar, brown sugar, cocoa, and instant coffee.  Pour evenly over batter.   Pour cold espresso over sugar/cocoa mixture.  Bake for 40 minutes.


For an even more decadent dessert, serve with a scoop of java chip ice cream. Just plan to diet for the rest of the month.


Happy Valentine’s Day, everyone! How are you celebrating? Post a comment for a chance to win a book from our Book Club Friday guest author. -- AP