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This month, I'm celebrating the release of "The Family They Chose," book two in the six-book mini-series "The Baby Chase."

All Olivia Armstrong ever wanted was to be a wife and mother. Her storybook marriage to Jamison Mallory gave her the love and happiness she craved…everything except the one thing that could make them a true family.

Her family's fertility institute was her last hope for the miracle that could reunite her with her husband and give them the baby they both wanted.

Jamison knew how badly Olivia wanted a child. He did, too. But he wanted and loved his wife even more. Somehow he had to help them find their way back to each other. And just maybe they'd also find a way to make their most cherished dream come true.

Click on (or cut and paste) the link below to read an excerpt:

http://www.eharlequin.com/store.html?itemid=20880&cid=416

Day 24: BITTERSWEET CHOCOLATE-ORANGE FONDUE

 

Merry Christmas Eve! I hope you've enjoyed the 24 Days of Holiday Treats! It's been fun sharing my favorite recipes with you. Here's wishing you a wonderful holiday spent with friends and family - and a happy, healthy 2010. 

 

I leave you with one of my absolute favorite indulgences - bittersweet chocolate-orange fondue. The Grand Marnier and grated orange peel add a touch of elegance to this simple recipe. It's best to prepare the fondue just before serving, and keep it warm while dipping so that it will remain smooth. Use a traditional fondue pot, or place the pan of the fondue on an electric hot plate. Either way, be sure the heat is low; too much heat will cause the chocolate to burn. Angel food cake, pound cake and a variety of fresh and dried fruits make great accompaniments.

 

 

Ingredients:

 

 

1/3 cup whipping cream
1 1/2 teaspoons (packed) grated orange peel
8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
3 tablespoons Grand Marnier or other orange liqueur

 

8 1-inch pieces pound cake
8 1-inch pieces angel food cake
8 fresh strawberries, hulled
2 kiwis, peeled, each cut into 4 rounds
1 small pear, cored, cut into 1-inch pieces
1 large banana, cut into 8 rounds
1 orange, peel and white pith removed, cut into sections
8 dried figs
8 dried apricot halves

 

Bring whipping cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and 1 tablespoon Grand Marnier; whisk until mixture is smooth. Remove fondue from heat and blend in remaining 2 tablespoons Grand Marnier.

 

Transfer fondue to fondue pot. Place over candle or canned heat burner. Serve with cake pieces and fruit for dipping.

 

Day 23: Butterfinger Cookies

INGREDIENTS:

 

1/2 cup butter, softened

3/4 cup sugar

2/3 cup packed brown sugar

2 egg whites

1 1/4 cups chunky peanut butter

1 1/2 teaspoons vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

5 Butterfinger candy bars (2.1 ounces each), chopped

 

---

DIRECTIONS:

 

In a mixing bowl, cream together butter and sugars. Add egg whites; beat well. In a separate bowl, blend in peanut butter and vanilla. Combine flour, baking soda, and salt; add to creamed mixture and mix well. Stir in candy bar pieces. Shape into 1 1/2 inch balls and place on a greased baking sheet.

 

Bake ar 350 degrees for 10-12 minutes or until golden brown. Cool on wire racks.

 

 

 

Day 22: Chocolate Chip Cookies

 
  

About this time last year, I ran across an article on a well-respected baking website that claimed they'd discovered the recipe for the "best chocolate chip cookies EVER." I was skeptical since I'm a diehard Nestle Toll House devotee. The variations were small, but they were different. So, I decided to make them both and have my holiday company do a blind taste test. 

 

Nestle's recipe won. Hands down. 

 

Even though anyone who's ever made chocolate chip cookies probably has the Nestle Toll House recipe, I'm still going to honor the tried-and-true by posting it here. But if you'd like to pick up a few tips on making the most of your chocolate chip cookie recipe, check out Stephanie Vardavas' article "Secrets of Really Good Chocolate Chip Cookies" :

http://www.well.com/user/vard/cookies.html

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 sticks butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Chips

1 cup chopped nuts

 

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

 

BAKE in preheated 375-degree (F) oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Day 21: Chocolate Truffles

 

8 ounces semisweet or bittersweet chocolate, cut into small pieces

3/4 cup heavy whipping cream

2 tablespoons unsalted butter

2 tablespoons liquor such as cognac, brandy, Grand Marnier, kirsch, rum, burbon, or Kahlua

 

Coatings for Truffles:

Dutch-Processed Cocoa Powder

Confectioners Sugar (Icing or Powdered)

Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)

Toasted Coconut

Shaved Chocolate

 

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.  Heat the cream and butter in a small saucepan over medium heat. Bring to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.  If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

 

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, a melon baller, or small spoon, form the chocolate into round or bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or frozen for a couple of months. Bring to room temperature before serving.

 

Makes 30 small truffles.

Days: 19 and 20 Chocolate Cups and Peanut Clusters

Yesterday, my parents arrived for the holidays. I could've sworn I had yesterday's holiday treat post ready to go, but... So, to deliver on my promise of 24 days of holiday goodies, today, I give you TWO delicious no-bake recipes! Enjoy!     DECADENT CHOCOLATE CUPS WITH WHIPPED CREAM Make this dessert ahead so that the chocolate cups have time to set and chill:     Ingredients:     2/3 cup whole milk  1 egg  2 tablespoons sugar  Pinch salt  1 cup semi-sweet chocolate chips  2 tablespoons hazelnut liqueur or dark rum  4 demitasse cups For the whipped cream-- 1 cup whipping cream  2 tablespoons sugar Mint sprigs or shaved dark chocolate, for garnish, optional     Heat milk in a small pan over moderate heat until it comes to a boil.  In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth. Spoon chocolate into 4 demitasse cups and chill. Before serving, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish.   Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.   PEANUT CLUSTERS   Here’s  another recipe from my grandma. She used to make peanut clusters for me during Christmas. So, they always remind me of her. Ingredients:   12 oz. chocolate chips 3/4 package  almond bark                          Large jar dry roasted  peanuts                Melt chips and almond bark in large mixing bowl over a double boiler; add peanuts and mix well.     Once the mixture is slightly cooled, but not firm, spoon tablespoons of the mixture on cookie sheet.   If it's too hot, they'll spread out too thin before they  cool. You can also use cashews for a variation.

 

 

Days: 19 and 20 Chocolate Cups and Peanut Clusters

Yesterday, my parents arrived for the holidays. I could've sworn I had yesterday's holiday treat post ready to go, but... So, to deliver on my promise of 24 days of holiday goodies, today I give you TWO delicious no-bake recipes! Enjoy!     DECADENT CHOCOLATE CUPS WITH WHIPPED CREAM Make this dessert ahead so that the chocolate cups have time to set and chill:     Ingredients:     2/3 cup whole milk  1 egg  2 tablespoons sugar  Pinch salt  1 cup semi-sweet chocolate chips  2 tablespoons hazelnut liqueur or dark rum  4 demitasse cups For the whipped cream-- 1 cup whipping cream  2 tablespoons sugar Mint sprigs or shaved dark chocolate, for garnish, optional     Heat milk in a small pan over moderate heat until it comes to a boil.  In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth. ] Spoon chocolate into 4 demitasse cups and chill. Before serving, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish.   Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.   PEANUT CLUSTERS   Here’s  another recipe from my grandma. She used to make peanut clusters for me during Christmas. So, they always remind me of her. Ingredients:   12 oz. chocolate chips 3/4 package  almond bark                          Large jar dry roasted  peanuts                Melt chips and almond bark in large mixing bowl over a double boiler; add peanuts and mix well.     Once the mixture is slightly cooled, but not firm, spoon tablespoons of the mixture on cookie sheet.   If it's too hot, they'll spread out too thin before they  cool. You can also use cashews for a variation.

 

 

Day 18: Pumpkin-praline Cheesecake

 

Pumpkin adds beautiful color to the all-American cheesecake while pecan praline makes a southern-style topping. Begin preparing this cake a day ahead.

 

 

Servings: Serves 12

Ingredients

For praline
1/2 cup (packed) golden brown sugar
3 tablespoons unsalted butter
3/4 cup coarsely chopped pecans

For crust
2 cups gingersnap cookie crumbs (about 9 ounces)
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

For filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
3 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
4 large eggs
1 15-ounce can solid pack pumpkin
3 tablespoons bourbon
2 teaspoons vanilla extract

 

 

Preparation

 

Make praline:

 

Preheat oven to 325°F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces. (Can be made 1 day ahead. Store airtight.)

 

 

Make crust:

 

Preheat oven to 325°F. Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.

 

 

Make filling:

 

Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.

Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.

 

 

Release pan sides. Place cake on platter. Sprinkle praline over, leaving 1-inch plain border at edge. Cut cake into wedges. 

Day 16: Coconut Macaroons

 

4 large egg whites

1 cup sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1/2 cup cake flour

2 1/2 cups sweetened coconut

In a stainless steel bowl set over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, remove it from the heat and stir in the vanilla extract, flour, and coconut.  Cover and refrigerate about one hour or until the dough is firm.

Preheat the oven to 325 degrees F and line two baking sheets with parchment paper.

Place small mounds (about 1 tablespoon) of the dough on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15-20 minutes or until golden brown. Let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

If you're a chocolate lover like I am, you might want to add chocolate chips to the recipe or better yet, dip cooled cookies in melted bittersweet chocolate.

Makes about 2 dozen macaroons. 

Day 15: Tiramisù

 

 

This is an easy, lower-cal version of the traditional recipe. Use low-fat cream cheese for an even slimmer version.

 

2/3 cup sifted powdered sugar

8oz cream cheese

1 ½ cups of frozen reduced calorie whipped topping, thawed and divided

½ cup sugar

¼ cup water

3 egg whites

½ cup fresh brewed espresso

1 tbsp. Sugar

2 tbsp. Kahlúa or other coffee-flavored liqueur

20 ladyfingers

½ tsp. unsweetened cocoa

Combine powdered sugar and cream cheese in a bowl, and beat at high speed until well-blended. Gently fold 1 cup whipped topping into the cream cheese mixture.

Combine ½ cup of sugar and next 2 ingredients in the top of a double boiler; place over simmering water. Beat at high speed until peaks form. Gently stir ¼ of the egg white mixture into the cream cheese mixture; set aside.

Add the sugar and Kahlúa to the espresso.

Split the ladyfingers in half lengthwise. Arrange 20 ladyfinger halves, cut sides up, in the bottom of an 8-inch baking dish. Drizzle half the espresso mixture over the ladyfinger halves. Next, spread half the cream cheese mixture over the ladyfinger halves; repeat procedure with the remaining ladyfinger halves, espresso and cream cheese mixtures. Spread the remaining ½ cup of whipped topping evenly over the cheese mixture; sprinkle with cocoa.

Place a toothpick in each corner and in the center of Tiramisù to prevent plastic wrap from sticking to whipped topping; cover with plastic wrap and freeze for two hours before serving so it will cut cleanly.

Makes 8 4x2 inch servings