local signing after all

Lou and Brenda, I hope you'll be happy to hear that Barnes & Noble asked me to come sign books on the 17th and I said yes, so I will be at Oakview on that day from 2-4. Apparently they have about 18 local authors scheduled to appear Saturday and Sunday.

Interview at History Hoydens

History Hoydens interviewed me regarding The Lawman's Bride and the interview was posted this morning. CLICK HERE to read it. Tomorrow my research blog will be posted.

Karen W and Michael Biehn!

Just as Karen promised, here she is with Michael Biehn!

Here's Karen's clip:
"This is me (Karen W.) with Michael Biehn at the "FX" science fiction convention in Orlando, FL on Jan. 29, 2007. Michael was very gracious, and even though it has been 20 years since "Terminator," you can see he's still a handsome guy. :-) Enjoy!"

Thank you for sharing, sweetie!

Check your local store for The Lawman's Bride

The Lawman's Bride has been spotted in stores! LOOK for it today!

America's Top 20 Richest Women in Entertainment

You know I love lists, so this appealed to me big time.
Gleaned from current megastars, not retired women or those living off royalties.
America's Top 20 Richest Women in Entertainment

1. Oprah Winfrey
2. J.K. Rowling
3. Martha Stewart
4. Madonna
5. Celine Dion
6. Mariah Carey
7. Janet Jackson
8. Julia Roberts
9. Jennifer Lopez
10. Jennifer Aniston
11. The Olsen Twins
12. Britney Spears
13. Judge Judy
14. Sandra Bullock
15. Cameron Diaz
16. Gisele Bundchen
17. Ellen DeGeneres
18. Nicole Kidman
19. Christina Aguilera
20. Renee Zellweger

Now, my questions for you:
Which one would you make disappear if a fairy gave you magic powers?
Which one would you like to see a two ton elephant sit on?
Which one would you like to meet over dinner?
Which one is the best humaniarian?
Which one is on the list by sheer audacity and luck?
Which one deserves every penny?

Answer any or all.

Fudge Frosted Brownies

Fudge Frosted Brownies
from Godiva Chocolatier

Yield: 9 brownies
Difficulty: *Easy
Preparation: 45 minutes plus baking and cooling times

Brownies:
1/2 cup (1 stick) unsalted butter, cut into tablespoons
1/2 cup lightly packed light brown sugar
5 bars (1.5 ounces each) Godiva Dark Chocolate, chopped
3/4 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt

Frosting:
3 tablespoons unsalted butter, cut into tablespoons
1 bar (1.5 ounces) Godiva Dark Chocolate
1 bar (1.5 ounces) Godiva Milk Chocolate
1 1/2 cups confectioners' sugar, sifted
Pinch of salt
1/4 cup heavy cream
1 teaspoon vanilla extract

Garnish (optional):
1/4 cup chopped walnuts

Make the brownies:

1. Preheat oven to 350°F. Line 8-inch square baking pan with aluminum foil so that foil extends 2 inches beyond two opposite sides of pan. Lightly butter bottom and sides of foil-lined pan.

2. In medium saucepan, combine butter pieces, brown sugar and chocolate. Cook over low heat, stirring constantly until butter and chocolate melt and mixture is smooth. Transfer to medium bowl.

3. With wooden spoon, stir in granulated sugar. Stir in eggs, one at a time, until there is no trace of yolk. Mix in vanilla extract. Add flour and salt and mix vigorously until mixture is shiny and smooth. Scrape batter into prepared pan and smooth top with rubber spatula.

4. Bake brownies for 35-40 minutes or until cake tester inserted into center comes out slightly moist. Do not overbake. Place pan on wire rack and let cool for 45 minutes. Using two ends of foil as handles, lift brownies out of pan. Invert onto cooling rack and peel off foil. Let cool completely (brownies will be frosted on smooth side).


Make the frosting:

1. Place butter and chocolate in medium saucepan. Heat over very low heat, stirring constantly, until butter and chocolate melt and mixture is smooth. Transfer to bowl of electric mixer. On low speed, add half of confectioners' sugar, salt, then half of heavy cream. Blend in remaining confectioners' sugar and remaining heavy cream. Beat in vanilla extract. Beat frosting on medium speed for 30 seconds or until smooth and shiny.

2. Spread frosting over uncut brownies, making it as smooth as possible. Garnish top with chopped walnuts, if desired. Cut into 9 squares and serve at room temperature. Store covered, in airtight container in refrigerator for up to 3 days. Bring to room temperature before serving.

Brownie Secrets
frpm C&H Sugar

Brownie Types
The classic brownie consists of just a few ingredients: butter, sugar, chocolate, eggs, and flour. Fudgy brownies (which purists often claim are the only real brownies) have a minimum of flour–about half a cup–and no leavening such as baking powder at all. Melting the butter rather than creaming it with sugar yields a denser, fudgier outcome. Unsweetened chocolate is the standard, with a full cup of sugar required to balance its bitterness. Either granulated or brown sugar may be used; substitute one for the other in equal proportions. The deeper the color of the sugar, though, the more pronounced the molasses flavor. It's all a matter of personal taste.

Cakelike brownies are really … well, little cakes! They contain less butter and more flour than fudgy brownies, as well as a bit of baking powder to make them softer and lighter. Often the softened butter is creamed with the sugar rather than melted with the chocolate. (Creaming incorporates air into the mixture, which causes the brownies to rise higher.) Many cakelike recipes also call for a bit of milk to add tenderness.

Chewy brownies usually get their texture from two factors: an extra egg (or even two) and a combination of different types of chocolate. Of all the chocolate types, unsweetened chocolate has the highest proportion of starches, which create a stiffer-textured brownie. Semisweet chocolate produces a creamier texture. Put the two together, often with a few tablespoons of cocoa powder to round out the flavor and thicken the texture, and you get a rich, satisfyingly chewy result.

Blondies are really butterscotch bars, made with brown sugar, butter, and eggs (and usually nuts as well), but no chocolate. Typically, blondies have a cakelike texture.


Preparing the Pan
First, use the pan size specified in the recipe-usually but not always 8 inches square. Baking in a too-large pan will yield thin, dry bars that may taste fine but won't resemble true brownies. Baking in a too-small pan may result in brownies with undercooked centers.

Be sure to select a light-colored, shiny pan, which will conduct heat evenly. Glass or dark-colored pans can cause the edges to overbake or even burn.

Always grease the pan thoroughly with shortening, softened butter, or cooking spray. (Do this even if the recipe doesn't specify.) After greasing the pan, many bakers like to line it with pieces of parchment paper or aluminum foil that have been cut larger than the size of the pan so that the edges hang over the sides like a sling. Thoroughly grease the lining. After the brownies have baked and cooled, the lining may be lifted out of the pan and inverted on a platter. Gently peel away the foil or paper, then cut the brownies into squares.

Brownies can also be baked very successfully in a well-greased mini-muffin tin, which eliminates the problem of cutting into squares.


Mixing and Baking
Most brownie recipes begin with melting butter and chocolate together. The safest way to do this is in a double boiler or any small pan placed over a pot of gently simmering water. If you're an experienced baker, you can place the butter and chocolate directly in a saucepan over a low flame. Be sure to stir the mixture constantly. Butter and chocolate may also be melted together in a microwave oven on medium power, opening the oven and stirring the mixture every 20 to 30 seconds.

Overmixing the ingredients can cause brownies to turn out tough or for a thin crust to form on top. Mix wet and dry ingredients just long enough to blend them, taking special care not to overbeat after the eggs are added.

To improve the texture of brownies, place the unbaked batter (in the prepared pan) in the refrigerator for several hours or even overnight.


How Long to Bake Brownies?
Experience is the best guide, but here are some general rules. For fudge-style brownies, remove the pan when the sides have shrunk slightly away from the edges of the pan. The center will still be slightly gooey, but will firm up during cooling. Cake-style brownies are done when a toothpick inserted into the center has a few moist crumbs attached to it.

To prevent burning the bottoms of your brownies, place the pan on a preheated cookie sheet or pizza stone.


Cutting and Storing
Brownies will be easier to cut if you place the pan in the freezer for several minutes. Dip a sharp knife in hot water, wipe it dry, and move it across the pan in an up-and-down sawing motion.

Pastry chef and chocolate expert Alice Medrich, who has written several books about baking with chocolate, swears by something she calls the "Steve ritual," after a friend who discovered the technique by accident. She bakes her brownies for a shorter time at a higher temperature (375 to 400 degrees), then placing the hot pan in ice water about ¾" deep. The sudden change in temperature produces a crisp crust and a soft, dense center.

After you cut the brownies, either cover the pan tightly with aluminum foil or remove the brownies and place them in an airtight container. If they contain perishable ingredients such as cream cheese, place them in the refrigerator. At room temperature, they'll keep for three to four days; in the refrigerator, about five days.

Freezing brownies may affect their texture, so it's best to take a few precautions. If the brownies have been cut into squares, wrap each square in plastic wrap, then in foil, and then place the wrapped squares in an airtight freezer bag.

Alternatively, you can freeze the whole pan briefly-just long enough to harden the brownies. Then remove the brownie "block," wrap it tightly in plastic wrap, then in foil. Place the block into a large airtight freezer bag and freeze.

Emeril's Chocolate Challenge

Emeril Live
Episode EM0622

Emeril asked viewers to send in your best chocolate recipes and thy did. Indulge in America's favorite passion and enjoy the best of what white, dark, and milk chocolate have to offer. Recipes include Lisa’s B-52 Chocolate Shots, Double Chocolate Buzz Buzz Cookies, Jakes’s Explosive Turtle Cheesecake and Chocolate Dream Supreme Pie.
The Food Network
AIR TIMES:
February 11, 2007 8:00 PM ET/PT
February 12, 2007 3:00 AM ET/PT

Fantasy Saturday

You've just won Eric Stromer for the day!



Whoo hoo! Don't you love virtual reality? He'll be at your place in ten minutes and you need a LIST! Five things for him to complete and check off before he returns to TV land.

What can Mr. Fix-it do for you today?

From Katrina: Richards Simmons' exploding steamer

I'd seen this before, Katrina, and you are very right -- it's hilarious. I think Richard is a hoot. Don't you think they did this to him on purpose? That's why they had the tray underneath and why Dave only laughed.

another contest

These new Harlequin/Silhouette authors are holding a contest for signed copies of:

FALLING FOR THE FRENCHMAN (Romance) by Claire Baxter
CHOSEN AS THE FRENCHMAN'S BRIDE (Presents) by Abby Green
PRICELESS (Promotional Presents) by Kelly Hunter
THE CEO'S CONTRACT BRIDE (Desire) by Yvonne Lindsay
HER MIRACLE BABY (Medical) by Fiona Lowe
BLACK WIDOW BRIDE (Desire) by Tessa Radley
THE MILLIONAIRE'S SEDUCTIVE REVENGE (Desire) by Maxine Sullivan
THE GREEK'S CONVENIENT MISTRESS (Presents) by Annie West

Visit Annie's website and go to the contest page for details. You must send an email telling what you'd like to do for Valentine's Day to annie@annie-west.com. The email address from her webpage didn't work for me, so that's why I posted it here.

another contest -- books!

My pal Shari Anton is giving away autographed copies of Midnight Magic and Twilight Magic, as well as The Marriage Bargain by Diane Perkins, and On Blue Falls Pond by Susan Crandall. Deadline to enter is Feb. 15th, so hurry over to Shari's website and enter!

How to get an autographed copy!

If you'd like to order an autographed copy of The Lawman's Bride or either of Victoria Alexander's newest books, A Little Bit Wicked or What A Lady Wants, you can find all the information at Dog-eared Books website. Victoria and I will be there February 3rd autographing books. Connie and Tina will be glad to mail yours to you.

S'More Brownies

I don't know what February really is, but here it's chocolate month, and I'm preparing you ahead of time.
Get ready for some really awesome recipes, and please share yours!
Courtesy of The Food Network Website:




Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

Topping:
4 cups large marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Copyright 2007 Television Food Network, G.P. All rights reserved

Enter to win an RT registration! & a $50 savings bond

You know I like to share opportunities to win contests and discover other authors, so here are a couple drawings of interest.

Brenda Novak is giving away a Romantic Times Houston conference registration in a contest promoting her new book, Dead Giveaway. Enter at her website. You have to answer questions from the excerpt of her book.


Ann Roth is giving away a $50 savings bond to promote ANOTHER LIFE. Some of you have already ordered this one. Enter the drawing here. CLICK HERE Nothing to supply but your name and address.

Guess Who?

Someone we all know and love is in this photo. We've had a couple of hints, so if you've paid attention, you may guess right off.

Which person is one of us?

eharlequin's Readers Choice Nominations

FYI you can go to eharlequin and nominate your favorite books of 2006 in the Readers Choice Awards. There is a category for your favorite anthology! And fun categories like favorite sexy hero on a cover. Check it out and give your favorites kudos.

Seeking Christmas Gold?

For anyone seeking a hard-to-find out-of-print book (I don't even have any copies) there is a copy of Christmas Gold for sale on ebay.

WINNER - EVERY WAKING MOMENT

Selecting a name from the fishbowl for the autographed copy of Brenda Novak's EVERY WAKING MOMENT.

And the winner is...

There you are!

Sybil!

Congrats Sybil. Hoping you don't already have this book. Let me know, okay??

WHY YOU NEED CHOCOLATE EVERY DAY

We're having a snow day in my city, but instead of talking about snow, I'm going to blog about chocolate. My favorite food group.

Ounce for ounce dark chocolate contains more of the potent antioxidants called flavonols than any fruit or vegetable out there. SHOPPING TIP: The darker the chocolate, the greater boost to your health. A daily ounce of chocolate that contains at least 60% cocoa provides all the flavonols you need.

WHAT FLAVONOLS DO:
* Improve the ability of blood vessels to expand and contract > Better blood flow in your brain, hands and legs.

* Help the body use nitric oxide which regulates blood pressure > Lower blood pressure.

* Like aspirin, decreases stickiness of blood platelets > Reduced risk of blood clots anbd stroke.

* Increase HDL (good) cholesterol > Less risk of a heart attack.

FUN FACT: Each adult American eats an average of TWELVE POUNDS of chocolate per year.
(They haven't polled me or that average would have been higher!)