A Time For Love Blog Hop – Sexy Chocolate Cakes

aba-valentinesblog-hop

At Valentine’s Day my favorite Valentine treat is Sexy Chocolate Cakes. These cakes ooze chocolate when you cut into them. Mmm! Here’s the recipe.

Ingredients
8 oz Baker’s Semi-Sweet chocolate
½ c butter
4 eggs
½ c sugar
2 Tbsp flour

Grease and lightly flour 6 – 6oz custard cups. Turn on oven 400 degrees

Melt chocolate and butter in microwave on MEDIUM for 3 minutes site well to blend. Set aside.

Bead 4 eggs and sugar with a couple spoonfuls of prepared coffee. Add flour and beat until blended.

Por mixture into custard cups and bake at 400 degrees for 11 – 15 minutes until cakes are puffy and crusted.

Let cool 5 minutes then invert cakes onto dessert plates. You could sift icing sugar, or spoon whip cream beside them.

Dress in your sexiest lingerie and feed this decadent dessert to your lover!

My wonderful publisher, The Wild Rose Press has put all the Candy Heart series books on Sale at 40% off! I’m so excited to say my book RED HOT is one of them.perf5.000x8.000.indd

Blurb: Treena Stanton, artistic coordinator of Sierra’s Cowboy Theme Park, wants to exact revenge on Clayton Wagner. She had a crush on him in school, but he never acknowledged her existence. Revenge is sweet but not as sweet as the pleasure of his touch.

Strategic accounts manager, Clayton Wagner lost a bet and has to work the next twenty-four hours at his buddy’s theme park. But when his “boss for the day” with mouth-watering curves demands he wear a cowboy costume, all he can think about is finding out what’s under her petticoat. But when the truth is revealed about their past, will the sparks of passion fizzle or burst into Red Hot flames?

Visit all of our wonderful hosts and enter to win one of 2 $50 Amazon gift cards.

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Highway Cafe Christmas Blog Tour

2016christmastour

On December 5, 6, 7…
The elves are on the loose at the North Pole!
We’re spreading the Christmas spirit with recipes, crafts, stories, and lots of giveaways!

Hi everyone. I’m Taleisin Elafir, one of Santa’s elves.

I work at the North Pole and I have the most important job for Santa. I taking care of the reindeer, Dasher, Dancer, Prancer, Vixen, Comet, Cupid, Donner, Blixen and of course the king himself, Rudolph.

I make sure they play fairly while playing reindeer games. We don’t want a repeat of— well you know. The flying reindeer have such fragile egos.

While I’m working, I love to listen to Lady Antebellum, ‘Baby it’s Cold Outside.’ All the reindeer love this music too, well except Rudolph. He like the old Christmas songs sung by Frank Sinatra, so I mix them up to keep everyone happy.

I’ll be giving away a pair of beautiful hand-crafted earrings to my Secret Santa Krafty Kelly. Her job at the North Pole is wrapping presents in a creative, decorative way. But beware, because you might find tricky surprises in that wrapping…I love being crafty in a devious way, too and will be  giving away a pair of hand-crafted earrings to  one lucky person who leave a comment on this page!

I eat Christmas cookies and drink eggnog, as I feed the reindeer carrots.  Here is the recipe that Mrs. Clause makes especially for me.

Coconut Macaroons with Chocolate

Yield: 3 to 4 dozen

Prep Time: 10 min

Cook Time: 10 min

Ingredients:

6 cups sweetened shredded coconut flakes
1 (14-oz.) can sweetened condensed milk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 Tablespoon vegetable oil

Directions:

Preheat the oven to 350ºF.

In a large bowl, stir together the coconut flakes, sweetened condensed milk and vanilla until well combined.

Use a small spoon to scoop out roughly 3 Tablespoons of the mixture to form small mounds, spaced about 2 inches apart on a parchment paper-lined baking sheet.

Bake for 12 to 18 minutes until the tops are golden brown and the macaroons are your desired level of crispiness.

Come and visit with my other elves.

Pinky Twinkleton, Serendipity Sparkles, Candy Cane, Twinkle Bright, Bob, Puddle, Sugarplum Silverfluff, Granny VanElfington, Goth, Sparkle, Annie, Lindy Lou, Taleisin Elafir, Krafty Kelly, Frangelica Tinselbaubles, and Kandy Kane will all be there, and we’d love for you to join us!

Just click on the links below to follow our fun tour!

http://www.findingthewritewords.blogspot.com/
http://www.tenastetler.com/my-blog/
https://barbaraburkeauthor.wordpress.com/
www.writerknapsack.com
http://msspencertalespinner.blogspot.com/
http://www.maureenbonatch.com/blog/
http://nancyfraser.ca/wordpress/?page_id=2148
http://www.sorchiadubois.com/
http://www.carolhenry.org/
www.hywelalyn.blogspot.com
http://casimclean.com/casis-christmas-…cal-mystery-tour/
https://kaydenclaremont.wordpress.com/
http://mariahlynneauthor.blogspot.com/
http://kkweil.blogspot.com
http://www.clairdelunebooks.co.uk/
http://blog.lindacarroll-bradd.com (participating on Dec 6 only)

My new book for the holiday season, Tartan Temptation.

With his throne on the line, Brodie Murdock needs to secure his kingdom by taking a bride. When the only woman he’s ever wanted, Cora Siegfried, steps right into his path, hetartantemptation_w10679_300knows the legends are true. She is his destiny. But will she agree?

Buy Links:

Amazon: http://amzn.to/2deP5wS

 TWRP: http://bit.ly/2dVptbU

 Goodreads: http://bit.ly/2ezR6Ig

 ARe: http://bit.ly/2fsvmvo

Gluten-Free Vegetable Quiche

Gluten-Free Vegetable Quiche

This is great for brunch or a lunch. I serve it with salad for a complete meal. vegetable-quiche

Crust

1 ½ c cooked brown rice

1 egg white

 Filling

1 c chopped broccoli

1/2 frozen kernel corn

1/3 c finely chopped carrots

1/2 c chopped mushrooms

1/4 c chopped onion

2 tbsp. minced parsley

1 c shredded mozzarella cheese

1 tbsp. gluten-free flour

1 c evaporated skim milk

1 c egg substitute

2 tbsp. grated Parmesan cheese

 Method

Combine the brown rice and egg white. Mix well.

Coat a 9-inch deep-dish pie pan with non-stick cooking spray. Use the back of a spoon to press the mixture over the bottom and sides of the pan forming an even crust.

Combine all the remaining ingredients (except Parmesan cheese), mix well and pour over the rice crust.

Sprinkle the Parmesan cheese over the top.

Bake at 375 F for 50 minutes, or until the top is golden and a sharp knife inserted in the center of the quiche comes out clean. Remove from oven and let stand for 5 minutes before cutting.

Serve 5 – 6

Gluten-Free Lasagna Roll-Ups

Gluten-Free Lasagna Roll-Ups

This is a great for lunch or dinner. I use gluten-free lasagna noodles. lasagna-rollups

Ingredients

8 gluten free lasagna noodles

1 cup shredded gluten-free mozzarella cheese

Filling ingredients

15 oz. ricotta cheese

10 oz. of chopped frozen spinach, thawed and squeezed drop

½ c grated carrot

2 tbsp. minced fresh parsley

Sauce ingredients

1 can (16 oz.) crushed tomatoes,

1 can 6 oz.) tomato paste

¼ c vegetable broth or water

1 medium chopped onion

1 tsp dried Italian seasoning

1 tsp crushed fresh garlic

 Method

Combine all sauce ingredients in a saucepan. Bring to boil then simmer for 20 minutes.

Combine all filling ingredients. Mix well. Set aside.

Cook noodles al dente according to package directions. Drain, rinse and drain again.

Coat a 2 ½ quart casserole dish with nonstick spray.

Put noddles on a flat surface. Divide filling mixture evenly, then roll up and place in basking disk seam side down. Pour sauce over the top.

Cover dish and bake at 350 F for 30 minutes. Uncover, and top with mozzarella then bake until the cheese melts.

Serve hot.

Makes 8 servings.

 

 

 

Gluten-Free Slow Cooker Lemon Chicken

SLOW COOKER LEMON CHICKEN

Now that fall is in the air, I pull out my slow cooker. I have used this recipe for years and everyone loves it. I now use gluten-free flour.

Ingredients                 lemon-chicken

3 pounds of chicken breasts

¼ cup gluten-free flour

2 tbsp vegetable oil

1 – 6 oz can of frozen lemonade (Not pink lemonade. It give the chicken a sick color)

3 tbsp brown sugar

3 tbsp catsup

1 tbsp vinegar

2 tbsp cold water

2 tbsp cornstarch.

Method

Coat chicken with flour and brown pieces on all sides. Drain and place in slow cooker.

Mix lemonade, brown sugar, catsup and vinegar and pour over chicken.

Cover and cook on high for 3-4 hours or low for 6-8 hours.

Put chicken on serving plate, cover to keep warm.

Skim the fat off the reserved liquid and pour into saucepan. Stir in cornstarch – water mixture and cook until thickened.

I serve chicken and sauce over cooked rice, but you can serve it over noodles if you’re not gluten-free.

Makes 6 servings.

 

Crock-pot Lemon Chicken

Crock-pot Lemon Chicken

It is the time of the year to pull out the crock-pot to make some great autumn food. I’ve made this recipe for over forty years and it’s delicious. I now use gluten-free all-purpose flour and no one has noticed the difference.  lemon-chicken

Ingredients

3 lbs of chicken breasts

½ gluten-free all-purpose flour

2 tbsp cooking oil

1 small can of lemonade (not pink lemonade)

3 tbsp brown sugar

3 tbsp catsup

1 tbsp vinegar

2 tbsp cold water

2 tbsp cornstarch.

Hot rice

Method

Coat chicken with flour and brown (all sides) in hot oil. Place in crock-pot.

Mix together lemonade, brown sugar, catsup and vinegar. Pour over chicken. Cover and cook on low for 6 hours.

Remove chicken, pour liquid into a saucepan then place chicken back in crock-pot.

Heat the sauce. Mix cold water and cornstarch together and add to hot sauce. Stir while it thickens.

Serve chicken over rice with sauce over chicken.

Gluten-Free Banana Chocolate Chip Cookies

Gluten-Free Banana Chocolate Chip Cookies

This recipe is as old as the hills, but I love it so I made it with gluten-free flour and it worked. I hope you enjoy it as much as my family does.

Ingredients   cocolate chip cookies

2 ¼ c gluten-free all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¼ c baking soda

1 c granulated sugar

2/3 c butter or margarine – softened

2 eggs

1teaspoon vanilla

6 oz chocolate chips

1 c mashed ripe bananas

1 teaspoon banana extract

Method

Preheat oven to 400 degrees F

Sift together first 4 ingredients.

Mix next 4 ingredients together

Add dry ingredients, blend well

Stir in banana extract, bananas, and chocolate chips.

Drop by teaspoonfuls onto greased cookie sheet. Allow room for the dough to expand.

Bake for 12- 15 minutes. Let cool them remove from cookie sheet.

Enjoy.

Gluten-Free Asian Lettuce Wraps

Asian Lettuce Wraps.

My daughter gave me this recipe, and I love it. I serve it as lettuce wraps, but I also serve it with rice as a main meal.Asian lettuce wraps

Ingredients

8 oz lean ground turkey or chicken

3 cups bagged coleslaw mix

5 green onions, sliced

1teaspoon minced ginger (fresh or jar)

2 Tablespoons soy sauce (I used sodium reduced)

½ cups chopped water chestnuts.

1 Tablespoon hoisin sauce

Pepper to taste

10 – 14 iceberg or butter lettuce leaves

Method:

Spray large skillet with cooking spray. Crumble meat and cook for 10 minutes at medium heat until cooked thoroughly. Place the coleslaw and green onions in a microwave-safe bowl, cover and cook on high for 3 minutes.

In a small bowl, combine ginger and soy sauce and add to meat mixture. Cook for 3 minutes and remove from heat. Stir in slaw mix, water chestnuts, hoisin sauce and pepper.

Fill each lettuce leaf with 3 tablespoons of mixture and fold up the bottom then the sides.

Or serve on plate with salad and rice.

Gluten-Free Zucchini Blueberry Cake

Gluten-free Zucchini Blueberry Cake

At this time of the year, I love to put zucchini in everything. Here is a great cake recipe.

Ingredients

1-cup vegetable oil

3 teaspoons vanilla extract

2 ¼ cups granulated sugar

2 cups finely shredded and drained zucchini

3 cups gluten-free flour

1-teaspoon salt

1-teaspoon baking powder

¼-teaspoon baking soda

1-pint fresh blueberries.

Instructions

Preheat oven to 350 degrees F. prepare two 8 inch round cake pans.

Grade a large zucchini (two small zucchini) and [lace in a clean dishtowel. Squeeze until most of the liquid comes out Make sure it is 2 cups after draining.

In a large bowl using a hand mixer to beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.

Slowly add the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.

Bake 35 – 40 minutes or until knife inserted comes out clean. Cool in pans for 20 minutes then turn out onto wire racks to cool completely.

Can be iced if desired.