Vampires and multiple orgasm brownies

That's right, you heard me. Ha. Ha. Ha. I've got a few announcements to make and then I'm going to share my fabulous Multiple Orgasm Brownie recipe.

First, Bitten has been officially re-released. There's a little over 2,000 words of new content, plus it's been re-edited and has a smoking hot new cover. This is a vampire romance/menage. (If you couldn't tell from the cover. And did I mention it's only $2.99?

Here are the details.

About Bitten:

Sandra Ashton is a witch who suddenly finds herself dating three vampires. So, what do you do when you’ve got three immortal beings professing their undying or is that undead love for you? You agree to what they like to call, “joint custody.”

WARNING: This book contains graphic language, violence, and lots of sex.

This book was previously published. It has since been revised, re-edited, and expanded.

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Get your copy here: 

http://www.amazon.com/Bitten-ebook/dp/B0097VVJ2Q/ref=sr_1_3?ie=UTF8&qid=1347218028&sr=8-3&keywords=Bitten+Tracey+H.+Kitts

Now for my other bit of good news. My recipe Gamberi del Diavolo (Shrimp of The Devil) will be in the upcoming book Passionate Cooks from All Romance Ebooks. Plus, the cookbook will be FREE! Isn't that awesome? Passionate Cooks will be available for download October 1st.

Now, as if a vampire menage wasn't sexy enough, I'm going to share my brownie recipe.

We all know what they say about chocolate. Sometimes, a little chocolate is all you need to make everything right with the world. 

Multiple Orgasm Brownies

Ingredients

1/2 cup cocoa powder

2 cups white sugar

1 cup melted butter

1 teaspoon vanilla extract

4 eggs

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon chopped chili (optional)

Directions:

1. Preheat the over to 350 degrees. In a bowl add your cocoa powder and the melted butter. Whisk until combined. Add sugar, mix together. Next, add the rest of your dry ingredients, chopped chili (optional) and finally the 4 eggs. Mix until well combined.

2. Grease a 9x13 inch pan and add butter (about an inch in thickness). Bake at 350 degrees F for 20 minutes to allow for oooey gooey brownies, be sure not to overcook.

Serving size depends on how hungry you are and whether or not you want to share.

Until next time, have fun, enjoy the books, and enjoy those brownies. :)

Are you afraid of the Big Bad Turkey?

I know a lot of people are. The thought of having to do the turkey is enough to scare an unseasoned cook. (Get it? HAHAHA) But fear not! For I shall show thee how to cook that bird!

Okay, all joking aside, this is a really good recipe for turkey. Don't be intimidated by the length of the article, I'll break it down. Oh, and remember this recipe is for after the turkey has been thawed. Directions for how to do this properly should be on the turkey. And you should start on thawing at least one day ahead. Maybe more depending on the size of your bird.

Traditional Stuffed Turkey

12 to 14 pound turkey with the giblets reserved (You also don't have to use giblets, but can instead use some cooked turkey meat. I'll explain later. I also never use the liver. Gives me the wiggins. LOL)

1 lemon, halved

salt and pepper

butter, melted

Meat Stuffing:

4 to 6 Tablespoons butter

2 onions, finely chopped

6 ounce lean ground turkey

Reserved turkey heart and liver (or cooked turkey meat) finely chopped (The easiest thing to do is purchase a few slices of turkey from the deli and chop them finely. You could also make this without the meat.)

1 pound fresh chestnuts

2 cups strained turkey broth

1/2 cup raw unprocessed rice

1 cup fresh bread crumbs

2 cooking apples, peeled, cored and finely chopped (Cooking apples can be any kind of apples you think taste good. Red Delicious is a great variety for this.)


Take fresh chestnuts and slit the base of each shell crosswise, boil for 5 minutes, peel and break into small pieces.

To make broth: simmer the reserved turkey neck and gizzard (or chopped cooked turkey) in 3 cups water for 45 minutes, then strain turkey broth.

Wash the turkey in cold water, pat it dry inside and out, and leave it for 30 minutes while you cook your stuffing.

For the stuffing, heat the butter in a skillet and fry the onions until they begin to change color, then add the ground turkey and simmer gently for 15 minutes.

Add the turkey heart and liver, (or chopped cooked turkey) the chestnuts, and pine nuts and simmer for another 5 minutes.

Add the broth and bring this to a boil.

Add the rice and cook quickly for 10 minutes, then add the bread crumbs, and apples.

Stir well.


To stuff the turkey, slit the skin at the back of the neck and cut off the neck down to the turkey's shoulders if the neck has not already been removed.

Lightly fill the cavity, remembering that the stuffing always swells and too much swelling might cause the neck skin to burst.

Sew or pin with a skewer the neck flap to the back of the turkey.

Just as lightly, fill the body cavity, and sew or skewer this together.

Tie the legs to the tail and fix the wings snugly to the body.

Do not bring the cord across the breast lest it mark the skin.

Rub the turkey cut with lemon, salt, pepper and melted butter and place it in a large, shallow pan in a moderate oven (preheat to 350 degrees, then lower temperature to 325 degrees).

Roast it according to its weight when stuffed, allowing 25 to 30 minutes per pound.

Extra stuffing can be roasted in a pan for 45 minutes or so and served with the turkey. Or it can be made into rissoles by shaping it into small balls, dipping them into beaten egg and bread crumbs, and then frying them in butter, to be served as a garnish.

Cook the turkey until temperature reaches 170 degrees F in the breast and 180 degrees F in the thigh. Cooking times are for planning purposes only - always use a meat thermometer to determine doneness.

Now, that wasn't so terrible, was it? Don't forget to serve it with a pretty garnish. Parsley and cherry tomatoes are always good:)

If you need a break while your turkey is cooking, why not check out my latest release? Touch of an Incubus is short (so you can read it during a break) and it's only .69 cents.

Purchase Link: http://www.jasminejade.com/p-9680-touch-of-an-incubus.aspx

Easy Chicken Marsala

This simple Italian dish will look like you went to a lot of trouble, but it's no fuss

When I'm not writing, I love to cook, especially Italian. It has nothing to do with loving wine, honestly. LOL I love the spices, the flavor and even the language of Italian. So bizarre that my ancestors are primarily from England and Scotland. Anyway, on to the recipe.

Chicken Marsala is one of my favorite dishes to eat and to cook. Although I say to use chicken here, it's honestly just as good with beef, which my husband prefers. At the end of this recipe you'll find wine recommendations for both. Chicken and beef in a white wine sauce made with Marsala are both very good and easy to make. I also like to add mushrooms to mine, but feel free to make it your own.

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

4-med. skinless, boneless chicken breasts (or beef of your choice)
3-cups fresh mushrooms, halved or sliced thick
2-cloves garlic, minced
1 to 2-Tbs. sweet butter
⅓-cup chicken broth (or beef broth)
⅓-cup dry Marsala wine
⅓-cup Heavy Cream
Your choice of pasta or rice
2-tbsp snipped parsley (optional) Personally, I use the dried kind and it works just as well.

You can also add minced onions if you prefer.

Directions:

1. Rinse chicken, pat dry with paper towels.

2. In a 12-inch skillet cook mushrooms and garlic in 1-Tbs. butter over medium-high heat till tender, but not brown. Remove from skillet and reserve, keeping it warm.

3. If necessary, add another Tbs. of butter. Add chicken to skillet and sauté 10 to 12 minutes, turning once, or until tender and no pink remains. Remove from skillet; cover to keep warm.

4. Scrape skillet, leaving any bits and pieces. Carefully add chicken broth and Marsala wine to skillet. Cook, uncovered, 3 to 4 minutes or until liquid is reduced to 1/4-cup. Add cream slowly, stir into liquid and keep heating until just before boiling point.

5. Return chicken and vegetables to skillet. Cover and cook on medium heat until heated through. (about a minute or two)

6. Move chicken to a serving plate, then spoon warm vegetables and broth mixture over chicken. Serve and enjoy! Makes 4 servings.

Serving Suggestion: I love to serve this dish over pasta and sprinkle it with parsley.
Enjoy!

Here are some wine suggestions for this dish.

For chicken a good white wine is the best. I recommend the 2006 "Harslevelu." It's a sweet wine that is indigenous to Hungary and you can get a bottle for around $9.

If you prefer beef, a robust red wine really brings out the flavor of the meat. In my opinion you really can't beat a good Cabernet Sauvignon.