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Thursday, December 1, 2011

Guest Post - Kathleen Grieve - Dating 911 Book Tour

Today we have author Kathleen Grieve visiting to do a guest post! Please give her a warm welcome, and I hope you haven't eaten yet today, because you will definitely want to cook something up after this post!  Yumm!

Go here more information about the book, Dating 911 and for End of Tour Giveaway at CBLS! 



Morning!  In my current release, Dating 911, my heroine bakes when she is frustrated.  The task soothes and calms her.  This has been my experience when I design my cakes which can be seen on my Facebook page.  I thought I’d share a couple of those recipes with you for the holidays!  Hope you’re inspired! 
When my hero Jett is in the same room with my heroine, Roxanne he smells chocolate chip cookies.  You can’t go wrong with the Tollhouse Recipe which is here:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts
·         Directions
·         PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. 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 for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

Cinnamon Rolls

3 1/2 to 4 cups Gold Medal® all-purpose flour
1/3 cup granulated sugar
1 teaspoon salt
2 packages regular or fast-acting dry yeast (4 1/2 teaspoons)
1 cup milk
1/4 cup butter or margarine (1/2 stick), room temperature
1 large egg
Cooking spray to grease bowl and pan
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/4 cup butter or margarine (1/2 stick), room temperature
1/2 cup raisins, if desired
1/4 cup finely chopped nuts, if desired
1 cup powdered sugar
1 tablespoon butter or margarine, room temperature
1/2 teaspoon vanilla
1 to 2 tablespoons milk

1.  In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the milk over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm milk, 1/4 cup butter and egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
2.  Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
3.  In a small bowl, mix 1/2 sugar and the cinnamon; set aside. Spray the bottom and sides of a 13x9-inch pan with the cooking spray. Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Pull the dough away from the side of the bowl, and place it on the floured surface.
4.  Using your hands or a rolling pin, flatten dough into a 15x10-inch rectangle. Spread 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle with sugar-cinnamon mixture, raisins and nuts. Beginning at a 15-inch side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Stretch and shape roll until even and is 15 inches long. Using a sharp serrated knife or length of dental floss, cut roll into 15 (1-inch) slices. Place slices slightly apart in the pan. Cover pan loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
5.  Move the oven rack to the middle position of the oven. Heat the oven to 350°F. Bake 30 to 35 minutes or until golden brown. Immediately remove rolls from pan; place right side up on a cooling rack. Cool 5 minutes.
6.  In a small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is thin enough to drizzle. Over the warm rolls, drizzle glaze from the tip of a tableware teaspoon, moving the spoon back and forth to make thin lines of glaze. Serve warm.
Makes 15 rolls

And now let’s spice it up with some Chile Rellenos! YUMMY!!

Recipe Ingredients:

6 Fresh Ancho, Pasilla or Anaheim Chiles - or - 27 oz. can Poblano Peppers or Mild Whole Green Chiles
1/2 pound Monterey Jack cheese, thinly sliced
1/4 cup Flour
6 Raw eggs (separated)
2 cups salsa verde
2 cups Homestyle Mexican Salsa
1 cup Corn oil
Recipe Instructions:

1. Rinse the chiles.
2. Preheat your oven to broil.
3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.
4. Watch and listen closely. When the skins start to make popping sounds and
 to char and turn black in places, take the chiles out and flip them over. Be sure and
 use a potholder so you don't burn your hands!
5. When both sides are fairly evenly charred, remove them from the oven.
6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
7. After a few minutes, check them. Once the skin comes off easily, peel each chile.
8. Cut a slit almost the full length of each chile. Make a small t across the top, by the 
stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. 
You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites 
and stir until you have a thick paste.
12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry,
 seam side down on both sides until golden brown. Place on paper towels to drain.
13. Meanwhile, heat the salsa in a medium saucepan (either one or some of each). 
Place one or two Rellenos on each plate and pour salsa over them. 
 Serve them immediately and enjoy!

I’d love to hear what calms you when you are agitated. 
Please leave a comment for your chance to win a free 
digital copy of my current release, Dating 911!

Thank you so much for inviting me here today!


And be sure to check out the rest of the stops on the hop!
11/22: Babs Book Bistro 
11/28: Sandra Cox 
12/1: Fictional Candy 

Giveaway is open internationally for an Ecopy of Dating 911 by Kathleen Grieve.  Please be sure to comment below with your email address (if your profile does not have a way to contact you) so that I can contact you once the giveaway is over!  Giveaway will end December 7 at 11:59pm, open to persons aged 16 and older.  I will post a winners announcement here on Fictional Candy and email the winner.  Thank you for stopping by!

And a sincere Thank you to Kathleen Grieve!  Thank you for taking over today on Fictional Candy.  I can't wait to try out that Chili Rellenos recipe!  Best of luck to you with your new release! *Liz