Karen’s Killer Fixin’s **AUTHOR SPECIAL** with KAT TURNER!
Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!! Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors. Introducing author, KAT TURNER, and her favorite recipe for BLACK FOREST TRUFFLES!
Coven Daughters Book 2
BY KAT TURNER
Eve Conley-Adyemi, a clairsentient mortician being stalked by an angry spirit, is no stranger to supernatural drama. But when a vampire rock star shows up on her front porch begging her to end his undead existence, she gives him a hard pass. Besides, her death magic doesn’t work that way.
Soon, the sensitive rocker named Jonnie Tollens wins Eve’s interest, and they team up to defeat her poltergeist and cure his vampirism. Their quest leads them to a supernatural expat community in Peru who might have solutions, unlocking dark, potent facets of her powers along the way.
As they fall for each other, they lose control of the exact forces they need to harness. Worse, a marathon research session uncovers terrifying facts on who is really pulling the magical strings.
Can Eve and Jonnie fix their broken lives together before a rising tide of dark magic engulfs them both?
If you like Darynda Jones, Karen Marie Moning, K. F. Breene, or Laurell K. Hamilton, you’ll love this fun and sexy paranormal romance!
- Publisher : City Owl Press (August 24, 2021)
- Publication date : August 24, 2021
- Language : English
- Print length : 279 pages
Kat Turner writes urban fantasy, paranormal and contemporary romance, and domestic suspense. A multi-award winning writer and a podcast junkie, she lives in Kentucky with her husband, son, two pet rats, and too many plants.
P.S. We’re at 549 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right-hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
BLACK FOREST TRUFFLES
NOTE FROM KAT: In Blood Sugar, Eve and Jonnie share an intimate moment involving chocolate truffles and vampire sexytimes. In honor of their adventures in sanguine exploration by way of cocoa-based desserts, here’s a recipe for black forest truffles.
- 9 ounces dark chocolate, finely chopped
- 2/3 cup heavy cream
- 1/2 cup dried cherries, finely chopped
- 3 tablespoons kirschwasser, or other cherry liqueur, optional
- 1/3 cup cocoa powder
- 1 pound chocolate candy
- Red sprinkles, sliced dried cherries, or red candy coating, for garnish
Begin by making the chocolate-cherry ganache. First, place the chopped chocolate in a medium heat-safe bowl.
Pour the cream in a small saucepan, and place it over medium heat. Heat the cream until small bubbles form along the sides of the pan, but don’t allow it to come to a boil.
Pour the hot cream over the chocolate and let it sit for 1 minute. Gently whisk the chocolate and cream until it is well-combined. Stir in the chopped cherries and the kirschwasser, if using.
Press a layer of cling wrap on top of the chocolate, and allow it to come to room temperature. Place the truffle cream in the refrigerator to firm up for about 2 hours.
Form the truffles. You can use a spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Alternatively, you can fill a piping bag (fitting with a ½-inch round tip) and pipe 1-inch mounds on a prepared baking sheet.
Pour the cocoa powder on a sheet of waxed paper or parchment. Dust your hand with cocoa, and roll the truffle mounds into balls. Return to the refrigerator until firm, about 1 hour.
Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
Dip the formed truffles in the chocolate and return them to the baking sheet. While the chocolate is still wet, top each truffle with red sprinkles or a sliver of dried cherry, if using. If you want to get the red-topped effect in the photo, melt some red candy coating and place it in a paper cone or plastic bag with the corner cut off. Pipe a dot of red coating on top of each truffle and let dry.
Chill the truffles in the refrigerator until they are completely set, for about 15 minutes. For the best taste and texture, serve Black Forest Truffles at room temperature, and store them in an airtight container in the refrigerator for up to two weeks.
Thanks, Kat, for sharing your story with us!
Don’t miss the chance to read this book!