Our next guest from the Blogger Book Fair is author Eva Lefoy. Welcome, Eva! Not only is Eva sharing details about her book Sweet Cravings with us; she’s also giving us a recipe to enjoy.
How to Satisfy Those Sweet Cravings
by Eva Lefory
Ever have cravings for sweets or chocolate that won’t go away until satisfied? Oh, there are other cravings for sure we could add to that list. Some of them just as strong as the need for chocolate! That’s why food and sex are such a good pairing.
In my book, Sweet Cravings, out now from Decadent Publishing, the sexy hero Max is a French-trained pastry chef. Violet Cunningham is a catalog department manager and boy does she have some cravings that need satisfying. Luckily, Max is up to the job.
Max glanced from my plate back to my face, and a slow smile spread across his face. “Did you enjoy the cream puff, mon cher?”
His voice drizzled out rich and sexy like warm caramel. I went gooey on the inside, heat building up at a rapid pace. Oh, I so needed this. I pried my finger out of my mouth and pushed my breasts out a little more for good measure. “Mmm, this sauce is really good. Do you have any more…” I gave a small nod toward the kitchen door, “…in the back?”
Max blinked once, twice, and then glanced away with an utterly disarming, shy half smile tugging at his lips before reconnecting with me, looking hesitant but bemused. He caressed his chin with his fingertips as he swept another assessing glance over me. “I think I might.”
Well, okay then. Let’s get this show on the road. His meaty hand pushed open the door, and my knees went weak.
From their first meeting over a raspberry cream puff – Violet’s favorite – it’s clear that food and sex are what pushes Violet’s buttons and Max is only happy to oblige.
He slid his palms up my thighs to my ass and gently pressed me forward, urging me to bend over. The only thing in front of me was a gleaming, tundra-cold, stainless steel table. It didn’t exactly beckon. I leaned over, both hands flat on the table and paused, panting.
He stepped away from me for a second, and I immediately missed his touch. I was about to protest the loss, when he set the bowl of whipped-cream filling on the table in front of me just out of reach, right next to the wall.
Driven toward the sweet smell of sugar like a moth to a layer cake of light, I willingly bent and let my hip bones contact the freezing surface. My hands reached toward the bowl. I’d just dipped my forefinger in and covered it with a nice-sized dollop of cream when his tongue pressed against my exposed sex.
Can Violet have it all? Sex and food come together in a swoon-worthy collision? I can’t say, you’ll have to read the book! But for those times when you gotta have something sweet, I break down and make brownies. When in need, these are the exact brownies that I make and man, are they decadent!
This recipe comes from Smitten Kitchen and I bow down to them in my mind every time I make them. And yes, they go fast in my house. We can consume ½ the pan in less than fifteen minutes!
Best Cocoa Brownies
Adapted from Alice Medrich’s Bittersweet
Makes 16 larger or 25 smaller brownies (see the pics on her site)
10 tablespoons (140 grams) unsalted butter (I actually use 1 1/4 cups of butter)
1 1/4 cups (250 grams) sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (65 grams dark or regular)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (65 grams) all-purpose flour
2/3 cup (75 grams) walnut or pecan pieces (optional – I never have used them)
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. (I use wax paper and spray it with oil or they will stick).
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smoothes out once the eggs and flour are added. (I put the whole bowl in the microwave to melt and it works great!)
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, about 20 to 25 minutes. (I usually go a little longer if not completely set.) Let cool completely on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
Bio: Eva Lefoy writes and reads all kinds of romance, and is a certified Trekkie. She’s also terribly addicted to chocolate, tea, and hiking. One of these days, she’ll figure out the meaning of life, quit her job, and go travel the galaxy. Until then, she’s writing down all her dirty thoughts for the sake of future explorers.
Amazon Author Page: http://www.amazon.com/Eva-Lefoy/e/B00CE0EY0G