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

Sunday, October 15, 2017

Welcome Author Bethany Blake with a Prize Package #BookGiveaway and Sweet Halloween Recipe

To learn more about
Dial Meow for Murder,
click here.
Like her amateur sleuth, author Bethany Blake also runs a pet-sitting business. We're thrilled that she's stopped by to tell us about the brand new entry in her Lucky Paws Petsitting Mysteries: Dial Meow for Murder!

Bethany is also sharing a wonderful October recipe and offering a generous giveaway package, so be sure to comment on the post with a way to contact you. 


Congrats to her winner, Kim Templeton!

Take it away, Bethany!

—Cleo Coyle 





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Halloween is coming to quaint, pet-friendly Sylvan Creek, and that can only mean:

🐾  A one-eared, drooling
Chihuahua in a tiny clown costume;

🐾  A haunted hayride gone
horribly, horribly awry; and

🐾 The world’s cutest – angriest – black cat guarding a body in a spooky mansion.


If you’ve already “visited” Sylvan Creek by reading the first book in the Lucky Paws Petsitting series, Death by Chocolate Lab, you know that pet sitter and amateur sleuth Daphne Templeton tends to stumble into sticky situations involving pets with personality. And this Halloween is no exception. 

First, Daphne finds the town’s “professional volunteer,” Lillian Flynt, dead in a creepy, crumbling lakeside Victorian. Then Daphne and her stoic sidekick, basset hound Socrates, get stuck caring for Lillian’s prized Persian, Tinkleston, whose puffball paws hide a razor-sharp set of claws.

Daphne's stoic sidekick,
basset hound Socrates
To make matters worse, Daphne’s mother, ambitious Realtor Maeve Templeton, stands to profit from Miss Flynt’s death.

Last but not least, handsome, enigmatic Detective Jonathan Black’s ex-wife – gorgeous Elyse Hunter-Black – has arrived in town with two ghostly greyhounds. The fact that Elyse is still hyphenating her name is not lost upon Daphne’s best friend, vintage-loving Moxie Bloom. And Daphne has to agree that Elyse probably wants to get her lovely hands on more than some local real estate.

Not that Daphne sees any kind of future with Jonathan. Still, it’s all kind of confusing.

Thank goodness little Sylvan Creek is full of places to grab a soothing fall snack, whether it’s pumpkin cheesecake gelato – eaten while comparing clues with Jonathan – or sage-and-butternut squash dip, shared with hippie surfer Dylan Taggart at the historic Wolf Hollow Mill.

As for me, when I need comfort food of the sweet variety, I turn to my mother’s three-layer black-bottom pie. Recently, she was kind enough to give me the original recipe, on a yellowed card that has been tucked in a box in her kitchen since my childhood. The spicy gingersnap crust blends perfectly with a layer of bitter chocolate, mellowed by sweet vanilla and whipped cream.


In a nod to the upcoming holiday, I’m adding a seasonal twist, replacing the vanilla layer with a pumpkin mousse. I’ve also streamlined the recipe to avoid a step that calls for scalding milk and adding gelatin. (Sounds like a recipe… for disaster!) I call the revised treat Tinkleston’s Sweet & Spiced Black Cat Pie, in honor of Daphne’s latest furry family member, who tends to narrow his distinctive, orange eyes right before he pounces. Little Tinks is also a lot like the pie in terms of temperament. He’s somewhat bitter, quite snappish – but sweet at heart.

At least, Daphne and Socrates hope that’s the case! 

--Bethany Blake

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Sweet & Spiced Black Cat Pie


INGREDIENTS

For Crust

18 gingersnap cookies
1/4 cup melted butter

For Chocolate Layer

8 oz bittersweet chocolate, chopped
2 Tbsp softened butter
1 cup heavy cream

For Pumpkin Layer

8 oz softened cream cheese
½ cup packed light brown sugar
1 cup pumpkin puree
2 tsp vanilla extract
1 ½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
1 cup heavy cream

Directions:

Preheat your oven to 350 degrees. Crush the cookies and combine them with the butter until moistened. Pat the mixture into the bottom of a pie plate. Bake for about 10 minutes. Let cool.


Prepare the chocolate layer. Place the chocolate and butter in a bowl. Bring the cream to a boil in a small saucepan. Pour the cream over the chocolate and let stand for about a minute. Slowly whisk the chocolate until melted and smooth. (This was honestly my first time making ganache. It was so easy!)


Gently pour the chocolate into the cooled crust. Starting to look good, right? Place the pie in your refrigerator for about one hour or until set. (Use the time to lick the whisk and bowl clean.)


Next, make the pumpkin layer. Using a stand mixer if you’ve got one, beat the cream cheese and sugar until fluffy. Beat in the pumpkin, vanilla extract, cinnamon, ginger and cloves until smooth.


Using a hand mixer or good, old-fashioned biceps, whip the cream in a separate, chilled bowl. Fold half of the cream into the pumpkin mixture. Repeat with the second half of the cream, blending until just combined. 


Carefully spread the pumpkin over the chocolate layer and smooth the top. Refrigerate for about two hours or until set and firm. Garnish with whipped cream, chocolate shavings and – if you have them – little black cats before serving.




And don’t feel badly if your slices look a little… scary.

 It’s Halloween!

🎃 🎃 🎃


About the Author


Bethany Blake lives in a small, quaint town in Pennsylvania with her husband and three daughters. When she's not writing or riding horses, she's wrangling a menagerie of furry, finned and feathered family members that includes a nervous pit bull, a fearsome feline, an immortal goldfish, and an attack cardinal named Robert. Like Daphne Templeton, the heroine of her Lucky Paws Mysteries, Bethany holds a Ph.D. and operates a pet-sitting business called Barkley's Premium Pet Care.


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*
*Keep in touch with Bethany!

Visit her website: bethanyblakeauthor.com

Like her on Facebook  by clicking here

Follow her on Twitter by clicking here


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Bonus Giveaway from Bethany!


 🎃 Halloween Haul Prize Pack


🐾 Death by Chocolate Lab

🐾 Ominous Amish Blood-Red Popcorn 

🐾 Chocolate Black Cat  

🐾 Gourmet Chocolate and Caramel Pretzels


To learn more about or purchase
Bethany's new mystery, click
on one of the links below...

Amazon  * B&N 



Thank you so much for
joining us today, Bethany!


COMMENT TO WIN!

Leave a comment on this post by Midnight, Wednesday, October 18 (Pacific Time), and you are entered to win Bethany's new book and prize package. Be sure to leave an email address, or a link to your Facebook page, or another way we can contact you if you win.

Congrats to Bethany's Winner...

Kim Templeton!



Thanks to everyone who stopped by to comment
and thanks especially to Bethany Blake for her
fabulous guest post and generous giveaway!

Monday, October 24, 2011

Tombstone Pie

Ellery Adams

We're celebrating Halloween a little early on Mystery Lovers' kitchen and I'm going to post a messy, creepy, super-fun pie to make with your little guys and ghouls.

Ingredients

3 cups finely ground chocolate sandwich cookie crumbs, divided (I use either 100 calorie Oreos or chocolate Teddy Grahams, but any type of chocolate wafer cookie will work)

3 tablespoons melted butter

1 can (12 fl. oz.) evaporated Milk

2 large egg yolks

2 tablespoons cornstarch

1 3/4 cups (11.5-oz.pkg.) Milk Chocolate Morsels

8 Pepperidge Farm Milano cookies

Black writing gel

Assorted spooky Halloween candies – gummy worms, body parts, bones, etc.

Directions

COMBINE 1 1/2 cups cookie crumbs and butter in 9-inch deep-dish pie plate. Press crumb mixture onto bottom and upsides of pie plate. Set aside remaining 1 1/2 cups crumbs for dirt topping.

WHISK together evaporated milk, egg yolks and cornstarch in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.

POUR into crust. Refrigerate for 3 hours or until set. Sprinkle with remaining cookie crumbs. Press crumbs down gently.

DECORATE cookie tombstones. Insert tombstones around edge of pie. With spoon, mound cookie crumbs to form “fresh graves”. Decorate graveyard with candy to make your pie super spooky!

WARNING – This pie won’t travel well and some of your candy will sink a bit in the chocolate, but it’s a great pie for little guys and ghouls to decorate themselves. My youngest troll loved licking the spoon after slaving over the hot stove.