Sweet Fire and Stone (A Sweet Cove Cozy Mystery Book 7)
Page 15
Aztec Pumpkin Bread With Chocolate Chips
INGREDIENTS
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ - 1 teaspoon ground nutmeg
½ - 1 teaspoon chipotle chili powder
2 cups sugar
¾ cup butter or margarine, softened
4 eggs
½ cup water
1 can (15 oz) pumpkin (don’t use pumpkin pie mix)
1 cup plus 3 tablespoons miniature semisweet or dark chocolate chips
2 tablespoons chopped nuts (your preference – pecans, walnuts, almonds, etc)
1 teaspoon sugar
DIRECTIONS
Heat oven to 350°F.
Grease bottom of two 8x4-inch loaf pans with butter and lightly flour (or spray bottoms of the pans with cooking spray and do not flour).
In medium bowl, stir flour, baking soda, salt, cinnamon, nutmeg, and chili powder until mixed; set aside.
In large bowl, using an electric mixer on medium, beat 2 cups sugar with the butter for 1-2 minutes or until creamy.
Add the eggs, one at a time, and beating well after each addition.
Beat in the water and pumpkin on low speed.
Add flour mixture; beat on low speed for about 1 minute or until the mixture is moistened.
Stir in 1 cup of the chocolate chips.
Spread the mixture evenly between the 2 pans.
Sprinkle the tops with remaining 3 tablespoons chocolate chips, the nuts and 1 teaspoon sugar.
Bake 65 minutes to 75 minutes or until toothpick inserted in the center comes out clean.
Cool the bread in pans for 10-15 minutes
Remove from pans to cooling rack. Cool completely.
Veggie Pie With Lentils And Mashed Potatoes
INGREDIENTS
1 Tablespoon olive oil
1 large onion, sliced
4 large carrots cut into slices the size of sugar cubes
6 ounces of red wine
4 ounces of water
15-ounce can of chopped tomatoes
1-2 vegetable stock cubes
15 ounce can of lentils
For the Mashed Potato Topping:
Either use 4 sweet potatoes; or 4 russet potatoes; or 2 potatoes of each kind – peeled and cut into chunks
2 ounces of butter
Salt and pepper to taste
3-6 ounces of shredded Cheddar
DIRECTIONS
Heat the oil in a large frying pan
Fry the onion until it turns golden
Add the carrots to the frying pan
Pour in the wine, water, and the tomatoes
Crumble in the stock cubes and simmer for 10 minutes
Add the can of lentils, including the juice; cover and simmer for 15 minutes until the carrots are tender
Boil the potatoes for 15 minutes or until tender and drain well
Mash with the butter and season with salt and pepper to taste
Pile the lentil mixture into a pie dish
Spoon the mashed potatoes over the top
Sprinkle the cheese over the potatoes
The pie can be covered and refrigerated for 2 days (can also be frozen for up to a month)
Heat oven to 375 F
Cook for 20-30 minutes if cooking right away (or for 45 minutes if it was in the refrigerator) until hot all the way through
Apple Pie Fudge
INGREDIENTS
3 cups White Chocolate Chips
¾ cups Canned Apple Pie Filling
3 cups granulated sugar
¾ cups unsalted butter
1 pinch salt
1 cup heavy cream
1 teaspoon cinnamon
½ teaspoons ground nutmeg
½ teaspoons allspice
DIRECTIONS
Line an 8×8 baking dish with parchment paper (let the paper hang over two opposite sides of the pan - you will use it as handles to remove the fudge from the pan)
Add the white chocolate chips and the apple pie filling into a mixing bowl
In a large saucepan, heat sugar, butter, salt, cream, cinnamon, nutmeg and allspice over medium heat
Bring to a rolling boil; Stir continuously for about 4 minutes
Remove from the heat
Quickly pour the hot mixture into the prepped mixing bowl with the white chocolate and apple pie filling
Beat on medium speed until white chocolate is smooth (about 2 minutes)
Pour it into the prepared baking dish
Refrigerate for 3 hours, until hardened, or overnight
Remove fudge from the pan using the parchment paper handles and place it on a cutting board
Cut fudge into bite sized pieces
You can also top each square of fudge with a small piece of cookie pushed into the top (gingersnaps, sugar cookies) broken into bite sized pieces
Store in a covered container in the refrigerator
Enjoy within one week or freeze.
Vegan Easy Spicy (Or Not) Macaroni And Cheese
INGREDIENTS
8 ounces of your favorite pasta
1/4 cup unsweetened almond milk or substitute your favorite unsweetened non-dairy milk (If you prefer dairy – use whole or 2 percent milk)
2 tablespoons olive oil
2 heaping tablespoons all-purpose flour
1/2 cup nutritional yeast flakes
1/2 teaspoon garlic powder
1/4 teaspoon chili powder (optional if you prefer not spicy)
1/4 teaspoon chipotle powder (optional)
Salt, to taste
DIRECTIONS
Cook the pasta according to package
Drain and place back in pot
In a medium sauce pan, heat oil over medium heat, add flour and whisk
Continue whisking and cook for 2 minutes.
Slowly add the milk, whisking constantly
Turn heat to low and cook until sauce thickens, about 8 minutes, stirring frequently
Remove from heat
Stir in nutritional yeast, salt, garlic powder, chili powder (if desired) and chipotle powder (if desired)
Stir until everything is well-mixed and smooth
Add sauce to the pasta, toss well, add more milk as needed and serve right away.
NOTE: You may add steamed broccoli, cooked corn or peas, fried mushrooms, or fried onions and toss well
Caramel Oat And Chocolate Chip Cookies
Ingredients
1 cup all-purpose flour
¾ cup whole wheat flour
1 ¾ cup quick oats
1 tsp baking soda
½ tsp salt
¾ cup butter, softened
½ cup honey
⅓ cup brown sugar
2 eggs
1 tsp vanilla extract
¾ cup of dark chocolate chips
½ cup soft caramels, chopped into small pieces
Directions
Preheat oven to 350 F
Line a cookie sheet with parchment paper
In a large bowl, whisk together oats, wheat flour, flour, baking soda, and salt
In another bowl, use a mixer to cream together the butter, honey, and brown sugar
Add the eggs and vanilla and beat until the mixture is creamy
Stir in dry ingredients until well combined
Stir in the chocolate chips and the pieces of caramels
Drop the dough with heaping tablespoons onto the cookie sheet
Bake for 8-10 minutes or until the edges of the cookies start to turn a golden brown
Remove to a wire rack; Cool for 5-10 minutes
Store in an airtight container
Also by J. A. Whiting
SWEET COVE COZY MYSTERIES
The Sweet Dreams Bake Shop (Sweet Cove Cozy Mystery Book 1)
Murder So Sweet (Sweet Cove Cozy Mystery Book 2)
Sweet Secrets (Sweet Cove Cozy Mystery Book 3)
Swee
t Deceit (Sweet Cove Cozy Mystery Book 4)
Sweetness and Light (Sweet Cove Cozy Mystery Book 5)
Home Sweet Home (Sweet Cove Cozy Mystery Book 6)
Sweet Fire and Stone (Sweet Cove Cozy Mystery Book 7)
And more to come !
LIN COFFIN COZY MYSTERIES
A Haunted Murder (A Lin Coffin Cozy Mystery Book 1)
A Haunted Disappearance (A Lin Coffin Cozy Mystery Book 2)
The Haunted Bones (A Lin Coffin Cozy Mystery Book 3) early March ‘16
And more to come !
MYSTERIES:
The Killings (Olivia Miller Mystery – Book 1)
Red Julie (Olivia Miller Mystery - Book 2)
The Stone of Sadness (Olivia Miller Mystery – Book 3)
About the Author
J.A. Whiting lives with her family in New England where she works full time in education. Whiting loves reading and writing mystery and suspense stories.
Visit me at:
www.jawhitingbooks.com/
www.facebook.com/jawhitingauthor
www.amazon.com/author/jawhiting