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Tuesday, January 20, 2015

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!


Brownies! Just the word gives me warm, fuzzy feelings and stirs happy memories of childhood, sitting with a plate of brownies with a big glass of milk. These days, brownies don't come into our house very often, and when they do I'm often trying out flour-and-sugar-free alternatives. But sometimes, you just gotta. And this recipe is one that is guaranteed to be moist and delicious.  The zucchini doesn't flavor the mix, but rather melts away to impart a wonderful moistness.

Moist and Marvelous Zucchini Brownies


Ingredients

Brownies
1/2 cup vegetable oil
1 1/2 cups sugar
2 tsp vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 teaspoon salt
2 cups grated zucchini (don't discard the liquid that rises once the shreds sit)

Frosting
6 Tbsp unsweetened cocoa powder
1/4 cup butter or margarine
2 cups powdered (confectioner's) sugar
1/4 cup milk
1/2 tsp vanilla

Directions

Preheat oven to 350 degrees. Grease and flour a 9 x 13 baking pan.
In a large bowl, stir oil, sugar and the 2 tsp vanilla until well blended. In a separate bowl, combine flour, the 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini. Spread evenly into pan. Bake for 25 to 30 minutes until brownies spring back when gently touched. 

While baking, prepare frosting. Melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl, combine powdered sugar, milk and 1/2 tsp vanilla. Stir in the cocoa mixture. Allow brownies to cool before spreading over or it will melt. Cut into squares.

Enjoy!

~~~

J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!
Posted by J. Rose Allister On 12:00 AM No comments READ FULL POST

Tuesday, January 6, 2015

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!


There's this divine little Thai place in my town that serves my absolute favorite soup of all time, their Tom Ka. It begins with chicken (although shrimp or tofu works too), straw mushrooms, and baby corn, all floating in a rich, heady broth that never fails to bring a smile to my lips. This is the soup my husband will kindly go out and get me when I'm feeling sniffly and under the weather. It has never failed to help clear the sinuses and rally my spirits.


I recently decided to try recreating that restaurant soup at home. After looking at different online recipes, I squeezed a few together and made some additions to come up with the version below. It was verrrry close to the restaurant soup, enough that I was quite pleased. This soup will warm you right through, and this recipe makes enough that I have extra leftover for a few lunches afterward.

Thai Coconut-Curry Soup-"Tom Ka"



Ingredients

48 oz chicken broth or homemade chicken stock, strained
2 inch piece whole ginger
2 whole stems lemongrass, cut in 1 inch pieces*
3 Keffir lime leaves, scored along the veins to release more flavor*
3/4-1 lb chicken, cut into small chunks
1-2 cans straw mushrooms
4 oz other mushrooms of your choice, sliced
1 can bamboo shoots
1 tsp salt
1 tbsp sugar (I substitute organic honey)
3 Tbsp fish sauce
3 cans coconut milk (14 oz cans)
1/2 bunch cilantro, chopped coarse
1 can baby corn
4 Tbsp lime juice
2 green onions, sliced
1 tomato, chopped
2 tsp red curry paste or to taste

Directions

Pour broth into stock pot, add ginger, lemongrass, and keffir leaves and heat to a gentle simmer. Add chicken, mushrooms, corn, bamboo shoots, salt, sugar/honey and fish sauce; cook on a low simmer, uncovered, for 10 minutes. Your broth may or may not smell/taste amazing at this point. Don't panic--the magic is about to happen! Add remaining ingredients and stir frequently for a few minutes to heat through. Do not let the mixture boil or the coconut milk will separate. 
NOW it should smell and taste quite different--and amazing. Add additional curry, fish sauce, and lime juice to suit your own taste. Serve and delight your friends/family!

6-8 servings

*NOTE: If you cannot find keffir lime leaves or lemongrass, you can still make this. You'll use additional lime juice during the taste/adjust phase to bring up the "tang" of the broth. If you do have these available, however, I highly recommend using them. They add a certain depth of flavor that is well worth it!

~~~

J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!
Posted by J. Rose Allister On 12:00 AM No comments READ FULL POST

Tuesday, November 11, 2014

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!


In continuing my fall-themed recipes, here's one I make this time of year that's sure to please. If you're never tried a zucchini-style bread because it sounds weird, give this a shot! Zucchini in baking imparts no flavor of its own, but melts away to create a wonderful moistness. (That's why it's important NOT to drain or pat dry zucchini in a baking recipe unless specifically instructed.)

I found this recipe in the breakfast section on joyofbaking.com, but we have it as a dessert treat or afternoon snack. I have not managed to convert this to a paleo-friendly version yet, so it's a special treat I indulge in once in a great while. I love the smell wafting through the house while this is in the oven!

Chocolate Zucchini Bread


Ingredients

1 1/2 cups zucchini (about 1/2 lb)
1 cup flour
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
3/4 cup semi sweet chocolate chips
2 large eggs
1/2 cup oil (I use coconut or olive oil, but you can use vegetable if you prefer)
1/2 cup white sugar
1/2 cup firmly packed light brown sugar
1 tsp vanilla extract


Directions

Heat oven to 350 degrees. Grease a 9x5 loaf pan. 

Grate zucchini; set aside. In large bowl, combine flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. I like to use a wire whisk for this because it gives the flour the same texture as if I sifted it. Stir in chocolate chips.

In a separate large  bowl, beat eggs. Add oil, sugars, and vanilla; whisk until well blended. I use the whisk from earlier, but an electric mixer can lend a hand. Just don't overbeat. Fold in zucchini and then flour mixture, stirring until just combined. Pour into loaf pan and bake 55-65 minutes, until the bread has risen and a toothpick inserted in the center comes out clean. Cool on a wire rack for a while, 10-20 minutes, then remove from pan to cool completely. If the family can stay away that long, at least! This tastes great while still warm...but try to be patient for at least half an hour to keep the moistness from evaporating in the steam caused by cutting into this too soon.

 This can be stored at room temperature for several days, but I usually keep it in the fridge. It also freezes well.

~~~

J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!
Posted by J. Rose Allister On 12:00 AM No comments READ FULL POST
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