Friday, October 26, 2012

Baking with Vampires & More

Nine Naughty Novelist PG Forte

When I started writing about vampires, I didn’t expect my characters would be spending quite so much time in the kitchen.  Turns out my vampires like to bake. Who knew?  Mostly what they make are cookies. Julie’s favorite is chocolate chip.  Since one of the best cookies I ever made were chocolate chunk cookies from an old Paul Prudhomme  recipe. And since we just got back from New Orleans , that made them even more perfect to share this week. This is an adaptation of that recipe, since I lost that cookbook years ago.

Best Ever Chocolate Chunk Cookies


1 cup butter, softened (2 sticks)
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 eggs
2 tablespoons vanilla extract
½  teaspoon salt
3/4 cup medjool dates, chopped
2 cups all-purpose flour
½  teaspoon baking soda
¼  teaspoon baking powder
½  cup grated coconut
½  cup granola
¾ cup macadamia nuts, chopped (you can substitute other nuts—pecans, walnuts, almonds, or a combination, if you want)
16 ounces (or 2 cups) dark chocolate, cut into chunks


Cream butter and sugars together
Add in eggs, vanilla and salt and blend well
Add the dates  and beat at high speed until creamy
In another bowl, sift together flour, baking soda and baking powder
Add dry ingredients into wet mixture, a little at a time, and mix well
Stir in coconut, granola, nuts and chocolate chips
Drop spoonfuls onto lightly greased cookie sheet.
Bake 10 to 15 minutes until lightly browned
Cool cookies on wire rack.
Makes about 4 dozen cookies. Store cookies in airtight container.

 In the Dark

When you live forever, you’re bound to make a few mistakes.

Children of Night, Book 1

1969 San Francisco. World-weary Conrad Quintano should have known better than to fall in love with a human—much less Suzanne Fischer, the barely legal, adventure-seeking hippie beauty known as Desert Rose. And the very last thing he should have agreed to do was to raise her babies and protect them with his life. But even twelve-hundred-year-old master vampires can find it hard to reject a deathbed request—especially when issues of love, guilt and blood are involved.

Present day. Raised in virtual isolation, twins Marc and Julie Fischer have always known they are vampires. But they never knew their parentage—or their unique status in the vampire world—until their “uncle” Damian comes to fetch them home. The family reunion, however, isn’t what they expect. They’re thrust into a world for which they’re totally unprepared. And the father they expected to see, Conrad, is missing.
How to find him…and whom to trust? Solving the mystery of betrayal and vampire family values will prove the Beatles had it right. All you need is love…and an occasional side of blood.

Product Warnings:

While reading this book you may experience any of the following, an increased desire to wear flowers in your hair, dress in tie-dye or nap during the day. Other symptoms may include an intolerance to sunlight, an aversion to garlic-flavored tofu and a pronounced urge to bake…or get baked.

Buy link:

Guest Author Moira Keith

Strawberries and Champagne Mousse


1 cup heavy cream
4 egg yolks
1/4 cup plus 2 tbsp. granulated sugar
1 1/3 cups champagne
2 1/2 tsp. powdered gelatin
3 tbsp. champagne
2 cups fresh strawberries (or raspberries if you prefer)


In a medium bowl, whip the heavy cream with an electric hand mixer until stiff peaks form.  Place in refrigerator until ready for use.

Place a saucepan filled 1/3 with water over medium-high heat until water is simmering.

Combine the egg yolks and sugar in a stainless steel (or glass) heatproof bowl.  Whisk until lightened in color.  Add the champagne and whisk until combined.  Place bowl over simmering water.

Whisk mixture constantly.  The champagne will cause the mixture to fizz and foam.  Keep whisking! Mixture will begin to thicken.  When the mixture is ready it will have thickened and gained volume, and it will have lost its foaminess.  Remove bowl from the simmering saucepan and continue to whisk for 1-2 minutes.  Set aside.

Place the 3 tbsp. champagne in a small microwave-safe bowl, sprinkle gelatin evenly over the liquid.  Let set until absorbed - about 5 minutes.  Heat the absorbed gelatin mixture for 10 seconds in the microwave, or heat until the gelatin has completely melted.

Whisk gelatin into the champagne mixture. Fold in the whipped cream with a rubber spatula.

Refrigerate mousse for 10-15 minutes or until stiff enough to pipe.  Transfer to a large piping bag fitted with a large star tip and pipe into champagne glass.  Refrigerate until ready to serve. Place glass in center of dessert plate, surround with fresh strawberries. Indulge in pure decadence and feed to your favorite hero (or better yet have him feed them to you).

About Moira

Moira Keith has a penchant for men in kilts, is a lover of shoes, Celtic mythology, connoisseur of Guinness, baker of cupcakes and overall complete mess! As an author of paranormal, urban fantasy and contemporary romance, Moira writes stories that are often filled with the magic of love and the mayhem that ensues, threatening to keep her couples apart. Currently, Moira resides in Las Vegas with her twin zombie sons, their beta fish, and a turtle.

Find Moira Online:

Website -

Blog –

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Selena Robins said...

Baking vampires, who knew? Don't they make blood pudding as well?

Love the blog post and the two recipes. Well done, Pg and Moira!

More recipes to try.

PG Forte said...

Selena, so far it's been mostly cookies (though there may be mention of a roast in book 3...but you didn't hear that from me!)

Kimberley Troutte said...

Mmmm. Cookies and Strawberry Mousse sounds like my kind of goodies.

Fun posts!

Moira said...

OMG cookies....I do love to indulge in a little milk and cookies. But I don't share. So perhaps I should stick with the Strawberries and Champagne Mousse so I can sweet talk someone.

Haha Selena...blood pudding. You're twisted.

Kelly Jamieson said...

These are both awesome recipes! Thanks PG and Moira!