Cooking Up a Blissemas Treat by Victoria Blisse
My latest release Really Cooking features a lot of food. I started out writing it as a summer tale, with Paula and her two lads stripping off in the heat but as the story developed it brought me very nicely to Christmas. A time of year known for its yummy food associations.
SO today I’m going to share with you one of my favourite Christmas recipes and then a hot, satisfying snippet from Really Cooking!
Christmas Chocolate Biscuits (original recipe by Nigella Lawson)
Food processor (optional but makes it easier!)
Baking paper or silicon
250g soft butter
150g caster sugar
40g cocoa powder
300g plain flour
1/2 tsp bicarbonate of soda
1 tsp baking powder
2 x 15ml tbsp cocoa powder
175g icing sugar
60ml boiling water, straight from the kettle!
1 tsp vanilla extract
Preheat oven to gas mark 3 or equivalent and line baking tray with baking paper or one of those funky silicone non-stick sheets.
The really simple way to make the biscuits is to dump all ingredients in a food processor and blitz until combined, but if you want to you can do it by hand this way:
Cream butter & sugar until it becomes a light, soft whipped mixture. Beat in the cocoa, then beat in flour with bicarbonate of soda and baking powder.
The Mix is quite sticky, mine was a little crumbly as my butter was probably not as soft as it should have been, if you’re worried about your fingers put on disposable gloves to pinch of bits of the dough and roll them into walnut size (ish) balls then place them on the tray and flatten slightly. Leave mayby half an inch of space between them as they spread but not too far. If you don’t wear gloves you can enjoy licking your fingers when this part of the process is complete (mmm yum!)
Bake for 15 mins, no longer, they will continue to cook as they cool. Take them out and leave them on the tray in a cool place for 10 mins before removing to a wire rack with newspaper/kitchen towel beneath it (to catch icing drips later) and let fully cool.
Make your topping by putting cocoa, icing sugar, water & vanilla extract into small saucepan & whisk over low heat until smooth. Take off heat and leave for 10 mins, this makes the glaze go thick and unctuous. If you try to put it on too early your icing will go all over the shop and be too thin.
When biscuits are cool, drizzle each with a tablespoon of choc glaze, or as much as you want really, more is more on this occasion though! Then use the back of a spoon to help spread mixture. Don’t wait too long before putting on your sprinkles or they might not stick! So ice around half a dozen, then scatter your festive sprinkles over them, then do the rest.
To freeze simply follow the instructions to bake the biscuits then when they’re cooled put them in a freezer bag and seal it (or a freezer safe tub) and keep them in there up to 3 months.
Mm, yummy. Now for some tasty hot book action!
Three hot men and one curvy woman, now we’re really cooking.
After breaking out of a truly awful relationship Paula finds herself floundering until she bumps into Gary. He cheers her up with a much coveted appointment at Flair, where more than her hair gets pampered. In return she offers Shane and Gary a cooking lesson to cheer up their ready-meal laden week.
The Friday feast turns into a sex laden success and becomes a recurring weekly date. Paula loves having the sexual attention of two hot bi guys but longs for something deeper.
Shane sets her up with professional chef, Nigel McCormack. Paula responds to his dominant appeal and the delights of all three men together. But how will Paula fair when she takes up a position in Nigel’s professional kitchen, will she capture his heart or will he return to his first love, food?
“Okay, ladies first,” he said and dipped his spoon into my cake.
“Hey,” I whined, “that’s mine and you’re not a lady.”
He chuckled and nodded. “I know, darling, I’m glad you’ve noticed too. Just be patient.”
I watched as he took the spoon and its contents and rubbed it on his chest. The rich, chocolate goo stuck to his nipple. He lifted the spoon to my lips and I sucked the remainders from it and groaned as the deeply intense cocoa hit coated my tongue. I looked up and met his gaze then slid my attention down to the blob of chocolate pleasure on his chest. I leaned forward and captured his nipple in my mouth. I pulled the velvety chocolate cheesecake into my mouth and lapped and sucked until barely a trace was left. I licked my lips.
“My turn,” his voice was gravelly and the words seemed to stick in his throat. He picked up his own spoon and pressed it down into the perfect, wobbly dome of his creamy pud. He gently carried the wobbling concoction over to my chest. I held my breasts out as an offering, squashing them together so he could nestle his pudding between them. The red sauce splashed all over me and I gasped at the chill against my hot flesh. Nigel chased the panna cotta across my tits. It was slippery and kept evading capture. The custard broke down as it travelled and he licked and sucked up the escaped bits as he went, tickling my skin in a perfectly erotic way.
Victoria Blisse is a mother, wife, Christian, Manchester United fan and award winning erotica author. She is also the editor of several Bigger Briefs collections, and the co-editor of the fabulous Smut Alfresco and Smut in the City and Smut by the Sea Anthologies.
Victoria is also one of the brains behind the fabulous Smut by the Sea event taking place at Scarborough Library (UK) on the 14th June 2014. A day dedicated to erotica with lots of author readings, fun giveaways and exciting talks.
She is equally at home behind a laptop or a cooker (She is TEB’s Resident “Naked Chef”) and she loves to create stories, poems, cakes and biscuits that make people happy. She was born near Manchester, England and her northern English quirkiness shows through in all of her stories.
Passion, love and laughter fill her works, just as they fill her busy life.
To find out more check out http://victoriablisse.co.uk