CHOCOLATE SOUFFLE with BRANDY SAUCE: Guest Post by Daryl Wood Gerber

My chocolate and mystery worlds collide again! Today I welcome back mystery author Daryl Wood Gerber. Agatha Award-winning Daryl Wood Gerber writes the French Bistro Mysteries as well as the nationally bestselling Cookbook Nook Mysteries. As Avery Aames, she pens the popular Cheese Shop Mysteries. Daryl also writes stand-alone suspense, which include the titles DAY OF SECRETS and GIRL ON THE RUN. Fun tidbit: as an actress, Daryl appeared in “Murder, She Wrote.” She loves to cook, and she has a frisky Goldendoodle named Sparky who keeps her in line! 

DARYL WOOD GERBER:

Hello, Janet’s fans. Thank you for letting me share a bit about my upcoming book as well as a delicious chocolate soufflé recipe. For those who don’t know me, I’m known for my culinary mysteries—currently, the French Bistro Mysteries. The first, A Deadly Éclair, came out in trade paperback in June. (It debuted in November 2017 in hardcover, e-book and audio). The second in the series, A Soufflé of Suspicion, will be on the shelves July 10.

Here’s a bit about A Soufflé of Suspicion:

The buoyant mood at Bistro Rousseau deflates when Chef Camille’s sister, Renee, turns up dead in the chef’s kitchen, and Mimi Rousseau must tease the real killer out of a mélange of menacing characters. 

Crush Week in Nouvelle Vie is a madhouse—in a good way. Tourists pour into town for the pressing of the Napa Valley’s world-renowned grapes and all the town’s businesses get a nice lift, including Bistro Rousseau and Maison Rousseau. Mimi is raising the ante this year with a Sweet Treats Festival, a wonderland of croissants, cakes, tarts, and soufflés crafted with expert care by the area’s top talents. Chef Camille’s sister Renee is managing the festival with a cast-iron fist, upsetting everyone, including her sister, which is bad for Camille when Renee turns up dead in the chef’s kitchen. Mimi is still building her business, so her first course of action is to whip up answers and catch the unsavory perpetrator before Camille takes a dusting and gets burned.

*

Of course, when I write the recipes for my books (oh, yes, there are recipes included), I do a lot of research. Over the years, I’ve become quite adept at making spinach soufflé and cheese soufflé, but I hadn’t tried my hand at many dessert soufflés. Well, let me tell you, I had a blast cooking and taste testing for this novel. The orange soufflés were quick favorites with my young grandsons. Personally, I’m partial to the salted caramel and chocolate soufflés. There’s something about dessert that makes me smile. I hope this recipe will make you smile, too. Don’t be upset if the soufflé deflates quickly. That’s to be expected. No matter what, the flavor will still be great. Enjoy.

CHOCOLATE SOUFFLE 
Serves 4

Ingredients
1/2 tablespoon unsalted butter, softened (for buttering soufflé dishes)
2 teaspoons granulated sugar (for dusting soufflé dishes)
3 1/2 ounces of semi-sweet baking chocolate, chopped
2 tablespoons strong coffee
3 tablespoons cornstarch
1 cup milk
1 1/2 tablespoons butter
2 egg yolks
1/2 tablespoon pure vanilla extract
4 egg whites
1/4 teaspoon salt
1/4 cup sugar

Directions
Gather and measure out all ingredients. Preheat oven to 425 degrees F. Set a rack at the lower level of the oven.

Coat four 8-ounce soufflé dishes with butter. Dust with sugar and dump out excess sugar. Set aside.

Place the chocolate and coffee in the small pan over the pot of simmering water. Cover and remove from heat, allowing the chocolate to melt while continuing with the recipe.

Measure the cornstarch into a 2-quart saucepan. Whisk in the milk to make a smooth cream. Continue whisking until all milk is added. Add the butter and stir over medium heat until boiling. Boil the mixture, stirring for 2 minutes. Remove from heat and beat for another minute to cool slightly.

Now, one by one, whisk the egg yolks into the hot milk sauce. Then add the melted chocolate mixture. Then mix in the vanilla.

In a large bowl, beat the egg whites and salt in a mixer until soft peaks are formed. Sprinkle in the 1/4 cup of sugar and continue beating until stiff shiny peaks are formed.

Gently fold the chocolate mixture into the egg whites. Pour the soufflé mixture into the prepared soufflé dishes and set on the rack in the lower level of the oven. Turn the temperature down to 375 degrees F.

Bake for 24-28 minutes WITHOUT opening the oven door. Soufflé is still creamy in the center when a skewer comes out slightly coated. It is fully done and will stand up well when the skewer comes out clean. Either way is fine and is merely a matter of preference. (I prefer mine almost, but not quite completely done.)

When you first take the soufflé out of the oven, it will be VERY tall. It will deflate quickly. Don’t take offense. Let cool 10-15 minutes.

If desired, serve with brandy sauce.

BRANDY SAUCE 

Ingredients
3 tablespoons unsalted butter, cut into small pieces
1/2 cup tightly packed dark brown sugar
3 tablespoons granulated sugar
1/3 cup heavy cream
2 tablespoons brandy

Combine the butter, brown sugar, granulated sugar, and cream in a medium, heavy-bottomed saucepan. Stir the mixture over low heat until the sugar dissolves, then increase the heat to medium and bring the sauce to a gentle boil. Stir often. Cook 5 more minutes. Remove the saucepan from the heat and stir in the brandy.

Serve immediately, or cool to room temperature, then cover and refrigerate until needed. To rewarm, microwave the uncovered sauce on low for about 1 minute. 

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A Deadly Eclair: Guest Post by Daryl Wood Gerber

I love when my Mystery and Chocolate worlds cross. Today I welcome back Agatha Award-winning Daryl Wood Gerber who writes the brand new French Bistro Mysteries as well as the nationally bestselling Cookbook Nook Mysteries. As Avery Aames, she pens the popular Cheese Shop Mysteries. A DEADLY ÊCLAIR, the first French Bistro Mystery, comes out this month. Daryl also writes stand-alone suspense: DAY OF SECRETS and GIRL ON THE RUN. Fun tidbit: as an actress, Daryl appeared in “Murder, She Wrote.” She loves to cook, and she has a frisky Goldendoodle named Sparky who keeps her in line!  

Daryl Wood Gerber:
Mystery Food, um…no, that’s not quite right… 

To be honest, I had no idea that as a mystery writer I would need to be a “foodie”, let alone a cook. Luckily, I am both!

After writing the Cheese Shop Mysteries and the Cookbook Nook Mysteries, I realized that writing mysteries with recipes is part of my “brand,” and so I continue with the French Bistro Mysteries.

Why did I choose to write about French food? I’m not French. I can barely speak French, although I did play a chanteuse on stage, way back when. Plus I’m not a chef by any stretch of the imagination. However, I am a pretty good cook and, honestly, I love a challenge.

I’ve set my new series in a darling French bistro, similar to a place my husband and I frequented when we first started dating. My protagonist’s name is Mimi Rousseau. Her mother and father are based on the two people who ran this lovely restaurant. Ah, yes. Writing this series has brought back fond memories!

Now, I don’t know about you, but I’ve always thought French food was difficult to make. Not true. There are some very basic, easy recipes. The five “mother” sauces are quite simple. Béchamel, Velouté, Hollandaise, Tomato, and Espagnole are their names. Four require roux—roux is typically made with flour, though Tomato, as created by Italians, does not use roux. Hollandaise sauce is egg-based.

Though French food might not be “difficult,” because it does use flour, and I need to eat gluten-free, it’s hard! However, like I said above, I like a challenge.

You’ll note that the title of my new mystery is A DEADLY ÉCLAIR. Yes, I did make an éclair for this book. Because this is a chocolate blog, I must share it with you.

And it’s gluten-free!! Can you believe it? The pastry was deliciously delicate. Note: you’ll want to eat the éclair the same day you make it. If you don’t want the pastry, the custard is terrific all by its lonesome. So is the chocolate glaze, which would be terrific on top of ice cream.

CHOCOLATE ÉCLAIR 

Gluten-free version (Makes 8-10) 

Custard filling:
2 cups whole milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter

Pastry: 
1 stick unsalted butter
2 tablespoons granulated sugar
1 cup water
1/4 teaspoon salt
1 cup plus 2 tablespoons gluten-free flour (Cup for cup GF flour mixture * see below)
4 eggs, room temperature

Chocolate Glaze: 
3 ounces bittersweet chocolate
2 tablespoons butter

To make the filling: 
In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Turn off the heat and set the pan aside to let the vanilla’s richness infuse the milk.

In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.

Add in 1/4 cup of the hot milk mixture and whisk until incorporated. Add in the remaining hot milk mixture and whisk. Reserve the saucepan (don’t wash).

Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly. Slowly boil until it thickens up.

Remove from the heat and stir in the cold unsalted butter. Let the mixture cool slightly. Cover with plastic wrap. Lightly press the plastic against the surface so a skin won’t form.

Chill the custard at least 2 hours or until ready to serve. You can make this a day ahead. Remove from refrigerator for about an hour before using.

To make the pastry: 
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.

In saucepan over medium-high heat, bring the boil butter, sugar, water and salt to a roiling boil. Remove from heat, and add gluten-free flour and stir briskly for 1 minute. It will become sleek and glossy.

Place dough in bowl of stand mixer (or hand mixer) and beat at medium speed for 1 minute. Then, while mixing, add 4 eggs one at a time. Let each egg absorb fully before adding the next. Keep mixing until the dough is smooth and sticky. It shouldn’t look lumpy.

This is where it gets messy! If you’re not a pro, don’t worry. Enjoy the fun. Put the mixture into a pastry bag fitted with a large plain tip. Pipe out the dough into logs on the parchment paper. The logs should resemble hot-dog buns. Leave two inches between them.

Bake for 10 minutes.

Reduce heat to 325 degrees and bake for 20 minutes longer, until light golden brown. If they’re turning too brown around 15 minutes, turn off the oven but let them remain in the oven for the full time.

Remove from oven and let cool on baking sheet. Pierce a few holes in the éclairs to let the steam out. Cool at least 10 minutes.

To make the chocolate glaze: 
Set the chocolate in a small bowl. Melt the chocolate in the microwave on medium for 30 seconds. Stir then melt again on medium for about 15 seconds. If necessary, melt again for another 15 seconds. Do not overcook!

Add in the butter and stir until melted.

To assemble: 
Cut éclair pastry shells in half, lengthwise. I like to use pastry scissors for this.

Pour chocolate mixture onto a flat plate. Dip the top of the shell in chocolate. If necessary, use the back of the spoon to smooth the chocolate. Set the top half on a piece of parchment paper, chocolate side up, to cool. Chill 1 hour to set the glaze.

When ready, spoon the custard into the bottom half of the shell and place the chocolate shell on top!

Enjoy! If you like, you can wrap each individually, tightly in plastic wrap, insert into a freezer bag, and freeze. Defrost by letting them stand at room temperature.

Tips: 
Don’t own a pastry bag? That’s cool. Place the dough in a large Ziploc baggie and cut the corner to pipe. 

Dough too sticky? Put it in the refrigerator for a few minutes for better handling. 

FYI, pastries and cream can be made ahead of time, but éclairs should be assembled just before you eat them. 

MY CUP-FOR-CUP VERSION OF GLUTEN-FREE FLOUR: 

Makes 4 cups:
2 cups sweet rice flour
1 ¾ cup tapioca flour
¼ cup whey powder
1 teaspoon xanthan gum

Stir together and store in a container; use as necessary in recipes. Replenish, as necessary.

ABOUT THE BOOK: 

Mimi Rousseau is throwing the bistro’s first wedding—the nuptials of a famous talk show host. She is sure things will go awry when the bride’s father shows up drunk to the out-of-towners’ dinner. By the end of the evening, things look sweet again…until the next morning, when her benefactor is found dead at the bistro with an éclair stuffed in his mouth. All fingers point at Mimi, whose loan is forgiven if he dies. It’s up to her to éclair—er, clear—her name before the killer turns up the heat.

Want to stay in touch with Darryl?

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Chocolate Cherry Bonbons: Daryl Wood Gerber

I love when my mystery and chocolate worlds collide! Today I welcome back Daryl Wood Gerber. Agatha Award-winning and nationally bestselling author DARYL WOOD GERBER writes the Cookbook Nook Mysteries, set in the fictional coastal town of Crystal Cove, California. As AVERY AAMES, she also writes the Cheese Shop Mysteries, set in quaint Providence, Ohio. Fun tidbit: as an actress, Daryl appeared in “Murder, She Wrote”. She is married, loves to cook, and has a darling, frisky Goldendoodle named Sparky. Visit Daryl or Avery at www.darylwoodgerber.com.

Giveaway: Comment below about your favorite chocolate or favorite chocolate cookbook to win a copy of Fudging the Books by Daryl Wood Gerber. Comments must be posted by July 31. Be sure and post your email address. Winner picked from random generated number.

Daryl Wood Gerber:
Chocolate Cherry Bonbons 

In the opening chapter of FUDGING THE BOOKS, there is a mention of chocolate cherry bonbons. One of my fans read the excerpt I posted on my website and said, “Boy, I hope that recipe is in the book.” Well, it’s not, but it’s right here! I thought that this blog would be the perfect place to share it first, pre-release of FUDGING THE BOOKS.

When I write A Cookbook Nook Mystery, I try to include all sorts of delectable cookbook titles and food. After all, foodies are my readers. However, I must admit that sometimes I dream up menus and foods because that’s what I want to eat at the time, and I don’t have all the recipes. It’s sort of a wish list. Uh-oh. I have now learned that I had better have a good idea of what goes into each recipe because fans want to know how to make them! In fact, when I wrote the very first Cheese Shop Mystery, a fan asked for a copy of my five-cheese mac ‘n cheese recipe. I whipped that baby up in a matter of an hour and shared it with her, and it went viral. I hope this bonbon recipe will go viral, too.

It’s so easy. Just a few steps. Which means my protagonist Jenna Hart, an avid reader, foodie, and former ad executive who has come home to Crystal Cove to help her aunt open a culinary bookshop and café, can make them. See, Jenna isn’t much of a cook—her mother did all the cooking when she was growing up—but she’s learning, one easy recipe at a time.

I hope you’ll join her on her journey as she settles into Crystal Cove. She’s learning how to cook while solving a few crimes along the way.

CHOCOLATE CHERRY BONBONS 

Ingredients: 
1-5 oz. bag dried cherries
3 Tbsp chocolate chips
1 Tbsp cocoa
1Tbsp milk
2 Tbsp coconut flour extra cocoa for coating (about 4 Tbsp)

Directions:
Put all the ingredients into a food processor. Process for about 1 minute. It will still appear that there are hard “chocolate chip” chunks in the mixture, but when you scoop out the mixture, it will be a sticky paste. That’s good.
Roll the mixture into 10-12 walnut-sized balls and set them on parchment paper. Remember to smooth them by rolling between your palms.
Then put the extra cocoa into a shallow bowl, and roll each ball in the cocoa. Shake off the excess cocoa.
Note: This can get messy, but it’s fun! You can eat these right away, or set them into the refrigerator to let them get firm. They'll keep in the refrigerator for at least a week, maybe more…if you can resist!

KILLER CHOCOLATE CHEESECAKE: Daryl Wood Gerber aka Avery Aames

I love when my worlds of Mystery and Chocolate collide. Today I welcome back my friend Daryl Wood Gerber aka Avery Aames. Daryl writes both the Cheese Shop Mysteries and Cookbook Nook Mysteries, so, it's only natural that her recipe for Dying for Chocolate is for Killer Chocolate Cheesecake! Be sure to read on, so you can win one of her fab books and some culinary swag!

Daryl Wood Gerber aka Avery Aames:

Killer Chocolate Cheesecake 

Do you love chocolate? And cheesecake? Have you ever had a dessert where chocolate and cheesecake mesh into something deliciously decadent? You will soon. Read on…

I can’t get enough cheesecake. It is my favorite dessert. I remember the first time I ever ate it at my grandmother’s house. It was a thick, creamy New York-style cheesecake made in a springform pan. None of those paltry cheesecakes poured into a teensy 8-inch pie tin. Uh-uh. I need it to be a hearty slice and rich with cheese and sour cream! I have used my grandmother’s recipe repeatedly over the years. To my surprise, when I ordered cheesecake at the restaurant where my husband and I met, it turned out to be the same recipe. Kid you not! The same. If you’ve ever eaten a Lindy’s cheesecake, that’s what it is like. Decadently good.

And now for making cheesecake even more decadent…

I found this recipe in a cookbook called Luscious Chocolate Desserts. I’d purchased it so I could browse for recipes that might inspire a fun recipe in the 4th installment of the Cookbook Nook mysteries, FUDGING THE BOOKS, which will come out in 2015. STIRRING THE PLOT, the 3rd in the series, comes out September 30! Whee! Anyway, I tweaked the recipe to make the crust gluten-free because that’s a necessary evil for me. I’m celiac. I promise, you won’t know the difference, but if you want to use cookies made with regular flour to make your crust, feel free!

Leave a tasty comment this week because I’ll be giving away a copy of either Inherit the Word or Final Sentence along with some fabulous culinary swag. Be sure to leave your email, so I can get in touch with you.

KILLER CHOCOLATE CHEESECAKE 

(ala Luscious Chocolate Desserts Cookbook) 

*tweaked the crust to make this gluten-free 

Ingredients:

Crust: 
One package 4.6 ounce chocolate wafers [Cookbook recipe asks for 9-ounce package chocolate wafers; that seemed to much by me. Also, I used gluten-free chocolate cookies.] 6 tablespoons unsalted butter, melted or room temp

Filling: 
1 pound bittersweet or semisweet baking chocolate, chopped
¼ cup (1/2 stick) unsalted butter
2 tablespoons unsweetened cocoa powder
3 8-ounce packages cream cheese, room temp
1 cup sugar
4 large eggs pinch of salt
1 ½ cups sour cream, at room temp
2 teaspoons vanillin (Cookbook asks for real vanilla)

Directions: 

For crust: 
Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan, place a sheet of parchment paper on the bottom. Wrap the entire outside tightly with heavy-duty aluminum foil. Have a roasting pan (can be disposable) ready. Put a kettle of water on to boil for the water bath (*see below).

Pulse the chocolate wafers in a food processor until finely ground. With the motor running, add the butter, and process until blended. Press the mixture onto the bottom of the springform pan (on top of parchment paper).

Bake the crust for 8 minutes until it is set. Let cool on a wire rack.

To make the filling: 
Melt the chocolate with the butter. [The cookbook says over simmering water – I did this in the microwave, on medium heat for 3 minutes.] Remove from microwave and whisk until smooth. Whisk in the cocoa powder. Let the mixture cool to room temp.

In a large bowl, beat the cream cheese and sugar with an electric mixer, starting on low and increasing to medium-high. Beat until light and fluffy. Add the eggs one at a time, beating well after each addition. [Note: I put all the eggs into a measuring cup and poured one in at a time. Amazing how that works!] Beat in the pinch of salt. Beat in the chocolate mixture until smooth, scraping down the sides of the bowl as necessary. Add the sour cream and vanilla. Beat until smooth, scraping down the sides.

Transfer the filling to the springform pan. Set the pan in the roasting pan, place it in the oven, and carefully pour in enough boiling water to reach halfway up the sides of the springform pan. Bake for 45 minutes. Center will STILL be slightly jiggly; do not overbake—the cake will firm as it cools. Remove the roasting pan from the oven (carefully!!!) and let the cheesecake cool in the water bath for 15 minutes.

Remove the springform pan from the water bath and let cool on a wire rack, completely, about 2 hours. Remove the foil (messy) and refrigerate the cheesecake, loosely covered with saran wrap, utnil thoroughly chilled, at least 12 hours.

To serve, let the cheesecake stand at room temp for 20 minutes. Remove the pan sides, smooth the sides of the cheesecake with a table knife, and cut into wedges.

Serves at least 12 because this is SOOOO rich!

 * * * 

Below is a tidbit about STIRRING THE PLOT, the next in my Cookbook Nook mysteries. It comes out September 30! FYI, though I write a series, each book is a stand-alone and can be read first, even if you haven’t read the others in the series.

STIRRING THE PLOT (3rd in Cookbook Nook Mysteries)

Halloween in Crystal Cove, California, is a big deal, involving a spooky soiree where the Winsome Witches, a fund-raising group, gather to open up their purse strings and trade superstitions. But party magicians, fortune-tellers, and herbalists are only the beginning of this recipe for disaster. Jenna Hart has packed The Cookbook Nook chock-full of everything from ghostly texts to witchy potions in anticipation of the annual fund-raiser luncheon. But there’s one unexpected addition to the menu: murder. When the Head Priestess of the Winsome Witches is found dead, there’s plenty of blame to go around, and Jenna will have to use more than just sleight of hand to conjure up the truth…

[This is NOT a paranormal story. It is a traditional cozy mystery.]

STIRRING THE PLOT, 3rd in A COOKBOOK NOOK series, September 30, 2014
AS GOUDA AS DEAD, 6th in A CHEESE SHOP MYSTERY Series, Feb 2015
http://www.darylwoodgerber.com  http://www.averyaames.com
http://www.mysteryloverskitchen.com   http://killercharacters.com

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Chocolate-Dipped Coconut Clouds: Daryl Wood Gerber

Photo: Daryl Wood Gerber aka Avery Aames

You know I love when my Mystery and Chocolate worlds collide. Today I welcome back Daryl Wood Gerber aka Avery Aames. Daryl Wood Gerber/Avery Aames pens the Agatha Award-winning, nationally bestselling Cheese Shop Mystery series. As DARYL, she writes A Cookbook Nook Mystery series, featuring a culinary bookshop and café owner. Daryl’s short stories have been nominated for the Agatha, Anthony, and other awards. As an actress, Daryl has appeared in “Murder, She Wrote” and more. Visit Daryl & Avery at www.darylwoodgerber.com. Check out her recipes on her blog www.mysteryloverskitchen.com And friend her on Facebook.

DARRYL WOOD GERBER AKA AVERY AAMES

I think most of you know that my books feature food. I savor food, and I adore cookies, don’t you? In FINAL SENTENCE, the first in A Cookbook Nook series, I feature cookie recipes. Look for the Mexican Wedding cookie recipe. Delish! In the meantime, try this one. I found it in a charming cookbook called Art of the Cookie. The cookbook has fabulous recipes and gorgeous pictures!! The chocolate base of this lighter-than-light macaroon is divine. The cookie is perfect for weddings and all sorts of events.

Please note: the recipe is not as hard as the recipe “reads” by the directions. In fact, it’s really easy!! It’s just specific as to each step. Enjoy!

CHOCOLATE-DIPPED COCONUT CLOUDS 

(inspired by the Art of the Cookie by Shelly Kaldunski)
(makes about 24 cookies)

Ingredients: 
3 large egg whites at room temp
¼ teaspoon cream of tartar pinch of salt
¾ cup sugar
½ teaspoon vanilla extract
4 ½ cups shredded coconut

Chocolate Glaze:
½ cup cream
1 ½ tablespoons butter
½ cup semi-sweet chocolate chips

Directions: 
Preheat oven to 325°F. Line 2 to 3 baking sheets with parchment paper and spray with nonstick spray.

In a bowl, combine the egg whites and cream of tartar. Mix on medium-high speed until the whites form a dense foam, about 1 minute. Add the salt. Beat continuously, adding the sugar, until stiff peaks form, about 3 to 4 minutes.

Using a spatula, stir in the vanilla. Then add the coconut, in batches, gently folding into the whites (do not use a blender), just until the coconut is moist.

Place rounded tablespoonsful of the dough (no more, the smaller the better), on the prepared sheets about an inch apart. They do not spread.

Bake until the edges turn lightly golden brown. About 12-14 minutes. (The cookbook suggests 19-22 but mine turned brown fast so keep an eye out!! It might have been because I cooked something earlier in the day and the oven stayed extra warm.) Let cool completely, about 30 minutes.

Next, dip the bottom of each cookie in the chocolate glaze and return to the parchment paper. Refrigerate the tray for about 10 minutes to set the chocolate.

 Store cookies, in a single layer, in an airtight container at room temp for up to 4 days.

Glaze Directions: 

In a small saucepan over medium-high heat, bring the cream and butter to a boil. Remove from heat. Add the chocolate and salt and stir to cover the chocolate with the cream. Let it stand for about a minute. Slowly stir the mixture until it is smooth and satiny. Transfer the mixture to a small bowl and let it cool, stirring often until the glaze is thick enough to coat the back of a spoon (about 40-45 minutes). Tip: if the glaze gets thick, either set over simmering water and stir until it “melt” again, or add a tablespoon of milk and heat “gently” in microwave for about 15 seconds.

Another Note: I was totally surprised, but this cookie freezes well! Delicious right out of the freezer. Also, for those who are not fond of chocolate, these cookies were delicious without the “dip.”

National Cheese Lovers Day: Chocolate Truffle Cake

January 20 is National Cheese Lovers Day, and I immediately thought of my friend mystery writer Avery Aames, who writes the Cheese Shop Mystery series. And what goes better with cheese than chocolate?! So I asked Avery for a guest post. Lots of recipes to try and a day or so two to make them before 'the holiday'!

AVERY AAMES writes the Agatha Award-winning, nationally bestselling Cheese Shop Mystery series. As DARYL WOOD GERBER, she writes A Cookbook Nook Mystery series featuring a cookbook store owner who is an avid reader and admitted foodie. Set on the coast of California, it debuts July 2013. Daryl’s short stories have been nominated for the Agatha, Macavity, and other awards. As an actress, Daryl has appeared in “Murder, She Wrote” and more. Visit Avery or Daryl at www.averyaames.com.

AVERY AAMES:

HAPPY NATIONAL CHEESE LOVERS DAY!

“Life is great; cheese makes it better.” ~ Avery Aames

MY SECOND CAREER…AS A CHEF

No one told me that when I became a writer, in addition to spending time in my writing office, I would be spending a lot of time in a different office…the kitchen. I spent years writing novels at a desk, in the library, in coffee shops, but I never had an inkling that, for much of my time, I would wind up cooking in the kitchen. I baked as a girl. I catered at one point in my life and I waitressed in restaurants and worked in camp kitchens, but not once did I consider becoming a professional cook.

And yet here I am. I write A CHEESE SHOP MYSTERY series, so cooking has become a large part of my research. Why? Because I include recipes in my books. In addition, to promote my novels, I blog with a bunch of authors every week on Mystery Lovers Kitchen, a blog for writers who love to cook up crime. For my weekly posts and books, I do a lot of research and test recipes. Ooh, do I love research. I’ve visited cheese shops in numerous states. I’ve tasted over a hundred different cheeses in the past couple of years (ever since I started writing the series)--cheeses like Tuscan Tartufo, Brebis d’Argental, Abbaye de Belloc, Hook’s Cheddar, Beecher’s Flagship, and more. Thanks to all the cheese tasting, I’m adding cheese to tons of recipes. As a downside to being a chef, because I taste test more, I have to exercise more, which becomes a vicious cycle, similar to a rat caught in a maze…probably goes along with the cheese theme, right? LOL

I’ve made lots of recipes with chocolate and cheese. Chocolate Goat Cheese Truffles and Chocolate (with cheese) fondue. Of late, I’ve been making lots of recipes with Brie because the next Cheese Shop Mystery out is TO BRIE OR NOT TO BRIE, coming in February. I haven’t made anything chocolate-y with Brie, yet. In the book, I share a Brie Blueberry Ice Cream that is to die for! If you have a Brie Chocolate recipe, I hope you’ll share it with me. In the meantime, let me offer this morsel. Because this blog is called Dying for Chocolate…it’s all chocolate. I don’t know about you, but I love a good dose of chocolate while I’m working. I sampled this cake at Ruth’s Chris (a steak house) and I fell in love!! Talk about taste testing. I had to taste over and over…

Chocolate Truffle Cake

Inspired by Ruth’s Chris

Tweaked by me (no flour!!)

Ingredients:
2 cups half-and-half
2/3 cup sugar
½ cup applesauce
2 oz. flavored liquid of your choice (cordials, coffee, etc.) * I used espresso
2 lbs. dark, milk or mixed chocolate, chopped (5 CUPS) * I used half dark, half semi-sweet
6 eggs (whisked)

Directions:
Preheat the oven to 300º. Brush a 10" spring-form pan with butter, line the bottom with buttered parchment and wrap the pan in foil in case of any leaks. [MINE DIDN’T LEAK AT ALL BUT IT’S A GOOD PRECAUTION.]

In a saucepan, bring the half-and-half, sugar, applesauce, and coffee JUST to a boil. Place the chocolate into a mixing bowl. Pour the hot milk mixture over the chocolate.

Let sit for a few minutes. [It will melt nicely.]

Mix at low speed for two minutes.

Add the eggs in all at once and mix thirty seconds, until incorporated.

Pour batter into prepared spring-form pan. Bake until the cake is “set” - about 1 to 1 and 1/2 hours. The cake will still look wet and slightly loose in the very center, but the edges will be set, slightly puffed and have small cracks. [looks like a cheesecake – I cooked mine one hour then turned off the oven and let it set for another 20 minutes]

Allow cake to cool on a rack (this takes about 2 full hours), then chill for 6 hours or overnight before removing pan sides.

Half Recipe for 6” springform pan 

Ingredients:
1 cup half and half
1/3 cup sugar
¼ cup applesauce
1 oz. espresso (2 tablespoons)
1 lbs. dark chocolate chips (approx.. 2 ¾ cup chips)
3 eggs whisked

Directions:
COOK ONLY 45 MINUTES FOR “MINI” CAKE, let rest 10 minutes in oven, remove cool as before.

TIP OF THE DAY: If you don’t happen to have half-and-half on hand, I found out you can use regular milk plus 1 tablespoon of butter to create half-and-half. I haven’t tried it, but it’s a good thing to know. ☺

Question of the day: 

What’s your snack of choice while reading or working? 

Two commenters will win an autographed copy of YOUR CHOICE of A CHEESE SHOP MYSTERY. The Long Quiche Goodbye, Lost and Fondue, Clobbered by Camembert or To Brie or not To Brie (coming February). So make sure we have your email. Good luck.

And don’t forget to sign up for the newsletter on my website so you’ll be entered in the launch contest for To Brie or not To Brie.

Say cheese!

Chocolate Truffle Cake: Guest Post by Avery Aames

Today I welcome back Avery Aames a.k.a. Daryl Wood Gerber, author of A CHEESE SHOP MYSTERY SERIES and THE COOKBOOK NOOK MYSTERIES.

This post and recipe originally appeared on Mystery Lovers' Kitchen, and if you haven't checked out this fabulous blog with recipes by mystery authors, now's the time. Reprinted with permission.

AVERY AAMES: 

When I went to the Malice Domestic Conference, I was lucky enough to join fellow authors for a dinner sponsored by our fabulous publisher Berkley Prime Crime. We went to a top-notch restaurant, RUTH'S CHRIS STEAKHOUSE, and were wined and dined. I sat at the table with my editor and other authors, including Ellery Adams, her writing partner Sylvia, new delightful author Erika Chase, and the fabulous Jenn McKinlay. The six of us laughed so hard! When dessert came around, we were stuffed, but we were offered two choices: individual cheesecakes and flourless chocolate cake. How could we say no?

I chose the chocolate, thinking I'd have a bite or two and push it aside. Well...what was that commercial way back when? "I can't believe I ate the whole thing." I did. Everyone did. A whole slice. It was like a smooth, satiny chocolate truffle candy. Throughout the experience (and it was an experience), I said I had to learn to make it.

So when I got home, I went on a hunt for a chocolate truffle kind of cake on the Internet. I promised myself I would make this cake until I got it right. On the first try, it was delicious and I ate another WHOLE slice in the first sitting.

I'm sharing this recipe with you today because it'll wow your family and friends...but I have to admit, this cake still doesn't have the consistency that the Ruth's Chris cake did. Which means, of course, POOR ME, I'll have to keep experimenting. However, I think I'll have to limit my experiments to every month and not every week, or I'll resemble the Pillsbury Doughboy in less time than it takes to spell,

"C-h-o-c-o-l-a-t-e!"  

CHOCOLATE TRUFFLE CAKE 
ALA RUTH'S CHRIS FLOURLESS CHOCOLATE CAKE 

INGREDIENTS: 
2 cups half-and-half
2/3 cup sugar
2 oz. flavored liquid of your choice (cordials, coffee, etc.) I used espresso
2 lbs. dark, milk or mixed chocolate, chopped (5 CUPS) * I used half dark, half semi-sweet
6 eggs (whisked)

DIRECTIONS: 
Preheat the oven to 300º.
Brush a 10" spring-form pan with butter, line the bottom with buttered parchment and wrap the pan in foil in case of any leaks. [MINE DIDN’T LEAK AT ALL.]
Bring the half-and-half, sugar and coffee JUST to a boil.
Place the chocolate into a mixing bowl.
Pour the hot milk mixture over the chocolate.
Let sit for a few minutes. [It will melt nicely.]
Mix at low speed for two minutes.
Add the eggs in all at once and mix thirty seconds, until incorporated.
Pour batter into prepared spring-form pan.
Bake until the cake is “set” - about 1 to 1 and 1/2 hours.
The cake will still look wet and slightly loose in the very center, but the edges will be set, slightly puffed and have small cracks. [looks like a cheesecake – I cooked mine one hour then turned off the oven and let it set for another 20 minutes]
Allow cake to cool on a rack (this takes about 2 full hours), then chill for 6 hours or overnight before removing pan sides. [Note: the cake was really "high" as it came out of the oven and then it sank to a firm 2 inches, more like a cheesecake.]
[Also, note, I "found" the basis for this recipe on a website called "Go New England." 

By the way, I'm thinking of adding a half cup of applesauce to see if that will bring out the velvety smoothness. What do you think?

You can learn more about me, Avery, by clicking this link.

Chat with me on Facebook and Twitter.

And if you haven't done so, sign up for my mailing list

 so you can learn about upcoming events, releases, and contests!

Also, do you know about my alter ego? DARYL WOOD GERBER...
That is my "second" name on the left. Daryl is what my husband actually calls me.

Daryl--I--will have a new series out in 2013: THE COOKBOOK NOOK MYSTERIES
featuring a cookbook store owner who is an avid reader and admitted foodie!

You can find her at: www.averyaames.com, www.darylwoodgerber.com, www.mysteryloverskitchen.com, and killercharacters.com.

"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.

Chocolate Cheese Truffles: Avery Aames Guest Post

As part of the continuing series of Mystery Author Guest Holiday Chocolate Recipe Posts here on DyingforChocolate.com, I welcome back Avery Aames.  

** Book Giveaway: Three commenters today (12/21/12) will win signed copies of CLOBBERED BY CAMEMBERT *** For details, read to the end of the post.

Avery Aames pens the Agatha Award winning, nationally bestselling A Cheese Shop Mystery Series. Avery is the pseudonym for Daryl Wood Gerber. Prior to her career as a novelist, Daryl (aka Avery) created the format for the TV sitcom Out of this World. She was also an actress and co-starred on “Murder, She Wrote” as well as other TV shows. She loves to cook, read, golf, and garden. Visit her website http://www.averyaames.com. And visit her blog where she shares recipes Mystery Lovers Kitchen http://www.mysteryloverskitchen.com

AVERY AAMES: SWEETS FOR YOUR SWEETS

I’m not a gourmet cook, but I do like to experiment, and I adore sweets. During the holidays, I enjoy trying out new recipes for cookies and candy. My family is thankful that I do.

Last year, I discovered an unusual truffle that asked for goat cheese. Now, being what some people call “The Cheese Lady,” I had to test them out. At first, I was a little wary. Chocolate and cheese? But then I thought about it and realized that I adored chocolate cheesecake, and I had made brownies with goat cheese and espresso coffee, which were marvelous. And for Valentine’s Day last year, I made a chocolate and cheese platter. Scrumptious!

Well, these truffles went about as fast as any dessert I’ve ever made.

So, I thought, I would make them again this year but, as an experiment, I would use a different cheese – Monterey Jack (a cow’s milk cheese). The candies turned out looking the same but tasting entirely different. My husband prefers the goat cheese version. I enjoy both.

So from my kitchen to yours, here is an easy recipe with very few ingredients that is a real crowd pleaser.

CHOCOLATE CHEESE TRUFFLES

Ingredients:
¾ cup semi-sweet chocolate chips (I used Ghirardelli 60% cocoa)
1 cup shredded Monterey Jack cheese, at room temperature (or 4 ounces of goat cheese) {Note: I think 4 oz. of ricotta would be a good substitution, as well}
3 tablespoons brown sugar
2 teaspoons Triple Sec
1/3 cup cocoa powder, for dusting


Directions:
1. Melt the chocolate in a microwave-safe bowl on medium-low heat for about 1-2 minutes. Stir. Heat again at medium-low for another 1-2 minutes. Stir. Remove from microwave. It should be smooth when melted.
2. Blend the cheese and brown sugar in a medium-sized bowl. Stir in the melted chocolate and mix until smooth. Add Triple Sec to the mix.
3. Refrigerate the mixture for about 30 minutes to an hour (if it gets too hard, it won’t be easy to form into balls).


4. When you are ready to make the truffles, roll mixture into walnut-sized balls, between the palms of your hands and set on waxed paper. When all the balls are formed, spread the cocoa powder in a flat container (like a pie tin). Roll the balls in the cocoa powder.
5. They are ready to eat. If you prefer to save them, put in an airtight container and store in the refrigerator. They will keep for 4-5 days in the refrigerator. (The cheese is perishable.)

Makes 1 ½ to 2 dozen (depending on the size of your “walnuts”)
. 

So, what’s your favorite holiday candy or cookie?

Three commenters today will win signed copies of CLOBBERED BY CAMEMBERT.

***
Avery Aames pens the Agatha Award winning, nationally bestselling A Cheese Shop Mystery Series. Avery is the pseudonym for Daryl Wood Gerber. Prior to her career as a novelist, Daryl (aka Avery) created the format for the TV sitcom Out of this World. She was also an actress and co-starred on “Murder, She Wrote” as well as other TV shows. She loves to cook, read, golf, and garden. Visit her website http://www.averyaames.com. And visit her blog where she shares recipes Mystery Lovers Kitchen http://www.mysteryloverskitchen.com

The third in the series, CLOBBERED BY CAMEMBERT, comes out February, 2012. You can pre-order here. BOOKSELLERS LINK: http://www.averyaames.com/book_sellers.htm

Also, if you’re interested, sign up for Avery’s mailing list so you’ll receive the latest news on releases and contests.
LINK: http://www.averyaames.com/mailinglist_signup.html

Lastly, the Goat Cheese Brownies recipe can be found under desserts on my group blog: Mystery Lovers Kitchen: LINK: http://www.mysteryloverskitchen.com/p/recipe-index.html

Chocolate Fondue with Cheddar: Avery Aames-Book Giveaway

Contest Winners: Amy, Cyn, & Bobbi. Be sure and contact me, so Avery can send you a copy of her book.

Once again my worlds of mystery and chocolate connect! Today I welcome mystery author Avery Aames as Guest blogger.

Avery Aames is the author of A Cheese Shop Mystery series. The first, The Long Quiche Goodbye, is a national bestseller and won the Agatha Award winner for “Best First Novel.” Avery blogs at Mystery Lovers Kitchen,  a blog for foodies who love mysteries. And some of her characters show up on the Killer Characters blog.  You can order LOST AND FONDUE here. Read further for the chance to win a copy.

AVERY AAMES:
CHOCOLATE AND CHEESE What’s not to like?

For those of you who know me, you know right now I’m addicted to cheese. Okay, not addicted, but I’m experimenting with every recipe to see if I can add cheese to it.

For those of you who don’t know me, let me explain. I write A Cheese Shop Mystery series. My protagonist, Charlotte Bessette, is a cheese shop owner in the quaint fictional town of Providence, Ohio. As far as Charlotte is concerned, cheese does a body good. [Remember that old commercial, “Milk does a body good”?]

When Janet asked if I would do a guest blog on Dying for Chocolate, of course I thought of the usual suspects: chocolate cheesecake, cheesecake ice cream, goat cheese brownies. I’ve made them all, and they’re terrific, but my latest book is called LOST AND FONDUE, and I wondered whether chocolate fondue would work with cheese. I made a chocolate and cheese platter for Valentine’s Day, pairing dark chocolates with cheese, and the result was downright sensual.

But fondue? Strawberries work. Apples work. Marshmallows work. But what about cheese?

Guess what? It’s fabulous! I mean fabulous. The cheese held up under the “heat” of fondue. I used two different kinds of cheddar: Collier’s Welsh Cheddar and Hook’s.

A little tidbit about the cheeses. I honestly can’t get enough about the history of cheeses, worldwide. There are enough cheese to have a different one every day of the year (for ten years plus). I’ve barely made a dent in my tastings and I’ve probably sampled more than 200 cheeses in the past two years. For this adventure, I used an American-created cheese as well as European-created cheese.

Hooks Cheddar: The Hooks were college sweethearts. They make their cheese in Mineral Point, Wisconsin. The cheddar I used is a tangy three-year “orange” cheese. They make so many other cheeses and have won awards for them.

Collier’s Welsh Cheddar: Collier’s makes a luscious white cheddar. The recipe is from a generations-old family recipe. The Colliers were miners and cheese was one of the few foods that would last without spoiling down in the mines.

Back to the fondue. The morsels were firm and the chocolate silky and divine.

I’m giving away three signed books today to commenters: your choice of either THE LONG QUICHE GOODBYE or LOST AND FONDUE. So answer me this. Do you prefer dessert to appetizers? Do you like to dine in or out? What is the most sensual meal you can remember…ever? And if you’d like to share, with whom did you dine? I won’t tell more than five of my friends. LOL Enjoy. You have until 5/18 to post a comment. Winners announced on 5/19 on this post.

Links: Collier’s http://www.collierscheese.com/US/about.htm
Hooks: http://www.hookscheese.com/

CHOCOLATE FONDUE WITH CHEDDAR

Ingredients:
1 package (11.5 ounces) Ghirardelli 60% cocoa chips
2 tablespoons water
1 tablespoon brandy
4 tablespoons heavy cream
4 ounces cheddar cheese, cubed
1 apple, sliced
1 bunch grapes
4-6 cookies
4-6 strawberries

Directions:
Prepare the fruits and cheeses, dicing cheese into ½” cubes.

Prepare chocolate fondue pot. Set out the condiment dishes and heat about a ½ cup water in the lower half of the double-boiler. (I use Sterno to heat the water.)

In a microwave-safe mixing bowl, dump the chocolate chips and 2 tablespoons water.

On medium high (power #7 on my microwave), heat the chips and water for 1 minute. Remove from microwave, stir, and heat again (on medium high) for 30 seconds. The chocolate mixture should be smooth and silky.

Add brandy and cream. Stir. Pour the chocolate mixture into the ceramic fondue pot. Set the fondue pot over the warm water in the double boiler. [*If the mixture is too thick, add a little cream or water. If you prefer not to use brandy, substitute with another liqueur or water.] Keep the chocolate warm throughout the dessert.

Serve with condiments: cheese, apple, grapes, cookies, berries. Skewers required.

[*Note: I used gluten-free cookies that dipped beautifully into the chocolate mixture. This way, everyone, including celiacs, can enjoy the dessert.]