Wednesday, February 28, 2018

Sin in a Cup chocolate dessert + book #giveaway from author @DarylWoodGerber




GIVEAWAY BELOW!

Congratulations to Krista on her new release: Color Me Murder
Isn't this cover clever? You can color it yourself!


From Daryl:

Pressing the Issue, the 6th Cookbook Nook Mystery, is out and selling well. Thank you to all my fans for buying a copy and for so many posting lovely reviews. If you haven't purchased your copy yet and wish to, links are below. The e-book is only $3.99. The trade paperback is available on Amazon and Barnes and Noble.
 


"An enjoyable read and I enjoyed the secondary arcs where romance was in the air with several beloved characters. I hope there are more books forthcoming in this delightfully charming series." ~ Dru's Book Musings 

The story features a Renaissance Fair that has come to Crystal Cove. For authenticity, I researched a lot of fair foods and cookbooks. What fun! I love my job! One of the recipes that I include in the book is a frozen dessert. Katie serves these at the shop. Bailey and Jenna go nuts for them. I did, too. It's one of my favorites. Easy but messy to make and oh so delicious. You’ll want to lick your fingers a lot. Try not to or you will OD on chocolate. LOL Also, don’t be disappointed if the first few times you try to make them they don’t turn out “pretty.” Working with chocolate and ice cube trays isn’t easy. But the result is divine. Remember, you’ll want a square-shaped ice cube tray, not the rectangular kind. If you do use the rectangular kind, then forego setting these little tasty treats in mini muffin cups. 


SIN-IN-A-CUP
FROZEN CHEESECAKE BITES

8-12 ounces semi-sweet chocolate chips (8 ounces is probably ample)
1 tablespoon coconut oil
8 ounces cream cheese, softened
2 tablespoons sour cream
1/3 cup powdered sugar
1 tablespoon liqueur (I like an orange-based liqueur like Grand Marnier)
a pinch of kosher salt
12 raspberries

You will need a 12-cube ice cube mold and, if desired, mini cupcake holders.

In a medium bowl, microwave the chocolate chips and coconut oil for 30 seconds. Stir. Microwave longer, if necessary, until just melted, about 15-30 seconds more. It’s okay on this round of microwaving if it’s not completely smooth. Don’t overcook.

Pour a teaspoon of the melted chocolate into each ice cube mold. Using clean fingers, press the chocolate around the sides of the mold completely. Freeze the mold until the chocolate is solid, about 10 minutes. If you feel you didn’t get enough chocolate around the mold, remove from freezer and add more chocolate and repeat the pressing and freezing. You’d like a nice “crust” to form.

Meanwhile, in another medium bowl, combine cream cheese and sour cream. Beat with a hand mixer until smooth. Add powdered sugar, liqueur, and salt, and stir until fluffy and light.

Remove the ice cube mold from the freezer and fill 12 cubes about half full with the cream cheese mixture. Press a raspberry into the center of each cube. Fill the rest of the cube with the cream cheese mixture and top with melted chocolate. * You might need to re-melt the chocolate. Again, don’t overcook. Zap in 15-second intervals.

Freeze the mold until the mixture is solid, about 90 minutes.

Invert the mold to release the cubes. Serve in mini cupcake holders, if desired.  Keep frozen what you don’t eat.

Enjoy!  Share, if you feel you can. I know my friend Kim Davis said she kept them all for herself.  ;)
 









Giveaway

To celebrate the release of Pressing the Issue, I'm giving to one commenter either an e-book or trade paperback copy of Pressing the Issue plus some fun swag. Tell me what is your favorite frozen treat? Leave your email so I can contact you if you win. If you tell a friend about this giveaway and my new release and mention it in your comments, you'll have a second chance to win! I would truly appreciate the word of mouth support.

The annual Renaissance Fair serves up a helping of crafty courtiers, damsels in distress, and medieval murder. As the annual fair comes to Crystal Cove, Jenna’s Cookbook Nook is packed with all things medieval, while her pal Bailey is ready to swoon over her upcoming nuptials at a vineyard. But when they discover the body of the vineyard’s owner bludgeoned by a wine press, their merriment fades, along with hopes for a vintage year. Which churlish varlet did the deed? Fie on them all! Verily, Jenna can’t rest until justice is served, and she vows to track down the killer. But can she sniff out the truth before the villainous culprit strikes again?



Barnes and Noble: http://bit.ly/BN_PTI_buylink
Google Play: http://bit.ly/GP_PTI_buylink
Kobo: http://bit.ly/kobo_PTI_buylink
Smashwords: http://bit.ly/Smashwords_PTI_buy

Savor the mystery!



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LATEST RELEASES:

PRESSING THE ISSUE, the 6th Cookbook Nook Mystery.

The annual Renaissance Fair serves up a helping of crafty courtiers, 
damsels in distress, and medieval murder . . .
Click here to order.


A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries.
Can Mimi clear her name before the killer turns up the heat?
Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.

GIRL ON THE RUN, a stand-alone suspense.
When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?
Click to order

DAY OF SECRETS, a stand-alone suspense
A mother he thought was dead. A father he never knew.
An enemy that wants them dead.
Click here to order



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