Louisa Edwards Is In The Kitchen!

25 Oct

Louisa:  Hi Passionate Readers, and thank you for having me here!  I’m Louisa Edwards, author of the Recipe for Love novels, contemporary culinary romances chock full of sexy chefs and sensual food.  With me today is Wes Murphy, the hero of my latest book, Just One Taste. Say “hi,” Wes!

Wes: *cheeky grin*  Hi Wes!

Louisa:  You’re not funny.  That’s not funny.  Who writes your material?

Wes: I think we both know the answer to that question, sweetcakes.

Louisa: *blushing*  Okay, that’s beside the point!  I just finished writing the first book in my next trilogy, Too Hot To Touch, and I used up all my good jokes in it.  My brain is fried.  I only hope I can get it back online in time to write the next two books in the trilogy, Some Like it Hot and Hot Under Pressure, before they come out next fall!

Wes: Maybe some chocolate would help.

Louisa:  I knew there was a reason you were my favorite hero.

Wes: It’s true. I know what women like.  Maybe it’s because I studied it very closely, with the help of Dr. Rosemary Wilkins, the sexiest food chemistry genius in the world.

One of the things we discovered is that when you put strawberries and chocolate together—well, let’s just say it’s not only the 70% cacao bittersweet that melts.  If you know what I mean, and I think you do.

Louisa:  Ahem. Right!  So you’re here today to talk us through the recipe for Chocolate Fondue that appears in the back of Just One Taste.

Wes: *nodding and beginning to chop the six ounces of bittersweet chocolate into equal-sized pieces*  You got it.  S’pretty simple, really.  The only tricky part is melting the chocolate.  You can use a microwave, but you have to be sure you keep it on low power and have a microwave-safe dish that stays cool to the touch, even after a couple of whirls around the hot microwave.

Louisa:  That sounds like a lot of guesswork.  And a high potential for scorched chocolate, which is a terrible waste, if you ask me.

True. Which is why I do it the old-fashioned way, over hot water.  If you have a double boiler, great.  If not, all you really need are a couple of bowls, one small enough to fit inside the other.  Then you boil water and pour it into the larger bowl, like so . . .

Louisa:  Be careful!

Wes: *winking*  No worries, sweets, I’m a trained professional.  Then you put the chocolate bits in the smaller bowl, which you nestle inside the larger, and stir the chocolate around.  The indirect heat will melt it gently, and you’ll never burn it this way. It’s practically foolproof!

Louisa: *raising her hand*  Umm . . . for us fools out there . . .?

Wes: Okay, true, you have to be a little careful with this method not to get a single drop of water mixed in with the chocolate, because then the choc will seize up and become totally unworkable.  But you look like a smart enough chickie, I bet you can handle that.

Louisa:  *crankily*  Well, I’m not as smart as Rosemary, but I do okay.  What’s next?

Wes: *stirring smoothly*  See how the chocolate’s getting all liquid and silky?  It’s ready.  Take it off the water bowl and right away stir in a half a cup of heavy cream, a tablespoon of butter, and two tablespoons of cognac.  If the chocolate starts to stiffen up, put it back over the water bowl and keep stirring until everything’s incorporated.  And voila!  Chocolate fondue!

Louisa:  *eyeing the bowl hungrily*  And you serve it with long-stemmed strawberries, right?

Wes: Well, that’s a classic combo, but you can dip anything you like into it.  Pretzels, bananas, cookies, pound cake, marshmallows . . .

Louisa:  *snatching the bowl*  Fingers?

Wes: *blinking*  Okay.  While Louisa’s busy, let me tell you a little about my story. See, at the Academy for Culinary Arts, I met this incredible woman.  Gorgeous like whoa, except she didn’t know it, and smarter than five of me put together.  At first, I didn’t know what to do with how much I wanted her, so I sort of started out on the wrong foot.  And then I tried to backtrack, and it went okay—great, actually, especially once we started messing around with the chocolate and strawberries.  Mm.  Yeah.  But then, there were still all these secrets . . . oh, it’s too complicated to get into.  Just read the book!

Louisa:  Wow.  Worst book plug ever.  I guess a career in advertising is out of the question for you.

Wes: *cocking a hip up on the counter and arching his scarred brow*  Sweetcakes, when you can cook like I can, you don’t need to worry about backup jobs.

Louisa:  *licking her fingers thoughtfully*  Okay, I’ll give you that one.  And anyway, you got the message across.  Just One Taste is in stores and available online now!  If you want to see a little more of Wes, check out the short prequel vignette on my website for a peek at his childhood.

Share your favorite chocolate recipe in the comments for a chance to win a signed set of the Market trilogy—Can’t Stand the Heat, On the Steamy Side, and Just One Taste—and a little culinary swag.


(Contest runs through 11:59 Eastern on October 31. Winner will be announced November 1.)

25 Responses to “Louisa Edwards Is In The Kitchen!”

  1. RC October 25, 2010 at 4:59 am #

    Yummy, now I’m hungry for chocolate and there’s none in the house! *cries*
    Thanks for letting us into the kitchen with you Louisa and Wes.
    I have to say chocolate fondue is one of my favorite deserts. I usually make sure to have a variety of fresh fruit on hand for dipping but I have been known to indulge without something to dip and something to paint and lick it off instead. *grin* Good thing Hubby doesn’t mind getting messy. *wink*

  2. Kaily Hart October 25, 2010 at 1:36 pm #

    Hi Louisa, great interview! Wes sounds adorable and a bit of a…handful :). Best of luck with the book and the new series. Mmmm, chocolate recipe? If anyone checked out my ‘Cook Naked’ segment, you’ll know I don’t cook, but I used to love making homemade chocolates. You get different types of chocolate (milk, white, dark), a chocolate mold tray and severl paint brushes. With the chocolate melted you can use the brush to paint the inside of the molds, following the individual designs. Builing up the different colors of the chocolates makes some great patterns/designs. You then just top it off with whatever chocolate might contrast with your design. Yum!

  3. Keri Ford October 25, 2010 at 1:43 pm #

    so cute! and wes is such a blast!

    fav chocolate recipe: get a bar of hershey’s chocolate (or your favorite brand). Open the packaging. And bite.

    *rubs belly* MmmmMMmmm

  4. April Morelock October 25, 2010 at 2:47 pm #

    ???? Recipe. I don’t do deserts often. Oh. ah… I know!!!

    1 bar chocolate
    1 bag marshmallows
    1 bag graham crackers
    1 banging hot fire with lots of flames

    I know.. I know… I probably don’t even HAVE to spell this out but …

    Before you gobble up all the chocolate, crack off a bit and put it on half of one grapham cracker, put a marshmallow on a stick and encinerate it… I mean let that baby burn like a torch at a witch hunt.

    Once its’ crispy (and for those that don’t like it crispy – complete wimps I tell you– that or hum… maybe you have more patience), use the other half of the graham cracker to slide the oozing hot marshmallow onto the chocolate.

    Then stuff it into your mouth before it all cools… or hey, just each the marshmallows and chocolate all by themselves. Graham Crackers??? Are they really used for anything else?

  5. Louisa Edwards October 25, 2010 at 3:18 pm #

    RC – Messy can be really really good–as long as you have an extra set of sheets, you’re golden!

    Kaily – How cool! I have a friend who makes his own truffles, it sounds similar. And extra delicious.

    Keri – LOL–Hershey’s? Really? Come on, at least Godiva. Spoil yourself!

    April – Good one! S’mores are a classic for a reason. And Graham crackers are also used for…hmm. The base of certain pie crusts? I don’t know, I’ve got nothing. They should just be called S’mores Crackers.

  6. Crystal Kauffman October 25, 2010 at 4:56 pm #

    My favorite homemade chocolate recipe: Peppermint barque. I melt down high quality white chocolate in the microwave and mix in crushed peppermints or candy canes. Pour it into bars or into mini-cupcake papers, and sprinkle some more crushed peppermints on top.

    It makes a great holiday pot luck item or office goodie because it’s so easy, and so fast.

  7. Jeannene Walker October 25, 2010 at 5:38 pm #

    My favorite chocolate recipe is Pioneer Woman’s chocolate sheet cake. It is to die for and decadently chocolaty. I have been banned from making it by my teen-aged daughter because she can’t resist eating it. The fact it will add ten pounds to my hips is also an incentive to bake sparingly.

  8. Tarlonis October 25, 2010 at 5:38 pm #

    Original Recipe Yield 1 – 9 inch pie


    * 1/2 (8 ounce) package cream cheese
    * 1 cup confectioners’ sugar
    * 1/3 cup smooth peanut butter
    * 1 cup frozen whipped topping, thawed
    * 1 (9 inch) prepared oreo cookie crust


    1. Whip the cream cheese until soft and fluffy. Beat in the sugar and peanut butter.
    2. Fold whipped topping into the peanut butter mixture. Pour filling into the pie shell. Chill until firm.

  9. Marguerite Labbe October 25, 2010 at 5:44 pm #

    Aw man, poor Wes. 😦 I just read the background bit. And this is my favorite chocolate creation. Yay for Godiva. I usually make it around Christmas.

    Flourless Chocolate Torte:
    10 bars (1.5 ounces each) Godiva Dark Chocolate, chopped
    10 tablespoons unsalted butter, cut into pieces
    5 large eggs, separated
    1/4 teaspoon cream of tartar
    2 tablespoons granulated sugar

    Whipped Cream Garnish:
    2 cups heavy cream
    2 tablespoons granulated sugar
    3 blood oranges, peeled and pith removed
    Confectioners’ sugar for dusting

    Make Torte:

    1. Bring all ingredients to room temperature. Spray one 9-inch round cake pan with vegetable cooking spray and line bottom with parchment paper. Spray parchment paper with cooking spray. Position oven rack in center of oven. Heat oven to 325°F.

    2. In a medium saucepan over low heat, melt chocolate and butter, stirring until smooth. Remove from heat. Gradually whisk in egg yolks.

    3. Place egg whites in large clean, dry metal bowl. Add cream of tartar and beat with electric mixer on high speed until mixture becomes foamy. Gradually add sugar. Beat mixture until peaks are stiff but not dry; do not over beat. Using whisk, fold about 1/4 of egg whites into chocolate mixture. Gently fold in remaining whites until all are incorporated. (some white streaks may remain; do not over mix)

    4. Pour batter into prepared pan and spread evenly with spatula. Place pan in a large shallow baking dish and place in preheated oven. Pour enough boiling water into shallow baking dish to reach halfway up sides of cake pan.

    5. Bake 40 minutes or until the tops display a thin crust with a slightly moist interior. Carefully remove torte from oven and baking dish and cool
    completely on rack. Place in refrigerator for 6 hours or overnight.

    6. Remove cake at least 1 hour before serving. Gently slide a thin knife around sides of cake to loosen edges from pan. Invert cake onto clean cooling rack and slowly peel back the parchment paper. Invert the cake again onto serving platter so the top surface of the cake is facing up.

    7. If desired, gently place a large doily on top of cake and sift confectioners’ sugar over surface. Remove doily to reveal an elegant white sugar pattern.

    Make Whipped Cream Garnish:

    1. Combine heavy cream and sugar in medium bowl. Beat with electric mixer until soft peaks form.

    2. Slice oranges into segments. Remove sections from outer membrane. Serve torte garnished with blood orange sections and freshly whipped sweetened cream.

  10. Kate Pearce October 25, 2010 at 5:54 pm #

    My kids favorite 🙂
    Chocolate Crispy Cakes.

    I bar cooking chocolate-the sweeter milkier kind.
    3 cups of rice krispies
    raisins or small marshmallows if desired.

    1. Melt chocolate.
    2. Add rice krispies and stir in (add raisins etc if desired)
    3. place in fridge to set

  11. Mira Lyn Kelly October 25, 2010 at 6:01 pm #

    Ooooh, I want in on this contest! Okay, fave chocolate recipe…
    Little Lava Cakes (serves 4)
    8 Tbs butter
    2tsp flour
    4oz bittersweet chocolate
    2 eggs plus 2 egg yolks
    1/4c sugar

    Heat oven to 450F. Butter and flour (additional)four 4oz molds.

    Melt butter and chocolate in double boiler.

    In sep bowl, beat eggs and sugar until thick. Add chocolate mixture and beat to combine. Then flour, beating just to combined.

    Divide batter into molds arranged on baking sheet. Bake until sides are just set, but centers are still soft- about 6-7 min.

    Invert molds on plate, let set 10 sec. and then unmold. 1 scoop of vanilla ice cream and a few fresh berries on side.

    Eat all four cakes yourself while hiding from guests in kitchen. Then serve old icecream sandwiches from back of freezer with sprig of mint to make fancy. Don’t make eyecontact.Enjoy!

  12. Jess October 25, 2010 at 6:25 pm #

    I’m going with Chocolate Mousse! It just seems kind of sexy to me & so I find it fitting 🙂 It’s Alton Brown’s recipe:


    * 1 3/4 cups whipping cream
    * 12 ounces quality semi-sweet chocolate chips
    * 3 ounces espresso or strong coffee
    * 1 tablespoon dark rum
    * 4 tablespoons butter
    * 1 teaspoon flavorless, granulated gelatin


    Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.

    In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

    Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

    In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

    Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.

    (If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)

  13. Sam October 25, 2010 at 7:29 pm #

    mmmm chocolate! this is one of my favorite (and easy!) recipes, oreo truffles! i know, i know. it’s no godiva or anything but seriously. these.are.AMAZING.

    Oreo Truffles

    -1 package of Oreos
    -1 8oz pack of cream cheese
    -1 pound of chocolate (milk, dark, white, a combination, or even baking bark works superbly well)

    1. grind the oreos to small crumbs in food processor. (or use that rolling pin and get out some of that pent up emotion!)

    2. blend cream cheese into oreo crumbs, there should be no traces of cream cheese left.

    3. roll the mixture into small balls (or big. totally depends on you but i like mine smaller.) and then pop in the freezer for a few minutes to harden.

    4. melt your dipping chocolate of choice and then one by one, dip the balls into the chocolate to coat thoroughly. use a fork to remove from the chocolate and shake off any excess chocolate.

    5. place them on wax paper lined cookie sheet and, if you’re ambitious, you can melt a different type of chocolate and drizzle it over the top of the truffles. mine usually don’t make it that far 😉

  14. Louisa Edwards October 25, 2010 at 9:34 pm #

    Crystal – I looooove peppermint and chocolate together! Will definitely try that one.

    Jeanneane – Oh, man. A good, chocolatey sheet cake recipe is hard to find. Thanks for the heads up!

    Tarlonis – Yum!! You can come cook for me anytime.

    Marguerite – Don’t be sad–things better better for Wes. 🙂 And I love flourless chocolate cake!

    Kate – Those sound very naughty–which is perfect for you! LOL

    Mira – LOLOL, I like the final instruction in your recipe. Really, that step can be applied to all the recipes people have shared today!

    Jess – You really can’t go wrong with Alton Brown. Or with mousse! It’s a win/win.

    Sam – Holy cats, those sound amazing. I love the innovative use of Oreos!

  15. Casey H October 25, 2010 at 9:49 pm #

    I think chocoate chip cookies are always delicious! Here’s my receipe:

    • 3/4 cup sugar
    • 3/4 cup packed brown sugar
    • 1 cup butter, softened
    • 2 large eggs,beaten
    • 1 teaspoon vanilla extract
    • 2 1/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 3/4 teaspoon salt
    • 2 cups semisweet chocolate chips
    • if desired, 1 cup chopped pecans, or chopped walnuts

    Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff.

    Stir in chocolate chips by hand. You’ll need to use a sturdy wooden spoon for this and a bit of muscle. You can add the pecans, or other nuts, at this time if desired. Keep stirring and folding the chocolate chips and nuts into the dough until they are evenly dispersed. (This makes sure you have enough chocolate in each cookie!!)

    Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. You may even think that the chocolate chip cookies are underdone, but they will finish cooking through out of the oven. If you leave them in too long, the cookies will be tough or crispy.

  16. Voirey Linger October 26, 2010 at 12:08 pm #

    um… I haven’t cooked in ages so this is the only one i can think of.

    add chocolate syrup to milk and stir. Serve with M&Ms.


    Cant wait to read this third book!

  17. Bond October 26, 2010 at 2:04 pm #

    Welcome Wes and Louisa. I will be searching out all of your books. They sound like my Kind of Romance. 😉

  18. Yvette Davis October 28, 2010 at 5:04 am #

    Well, my idea of cooking is unwrapping a bar of 85% cocoa and breaking off a few squares. Does that count? Maybe I could use the books as a guide? 🙂

  19. Sasha Devlin October 28, 2010 at 5:07 am #

    Oreo Pudding

    1 bag of Oreos
    1 box of chocolate pudding
    1 8oz chocolate cool whip
    Milk (you’ll be making the pudding per package)

    Pie Pan
    Mixer (for pudding)
    Ziplock Bag
    Rolling Pin

    Take all of the Oreos, place in Ziplock bag and bash the heck out of them. Just keep mashing until you’re happy with what you’ve got.

    Pour half into the pie pan and spread out like a crust. Make pudding per package.

    Fold together pudding, Cool Whip and the rest of the Oreo pieces.

    Layer on top of your “crust” then refrigerate for at least 4 hrs (over night is best)

    Serve with spoons or forks or in the case of the last place I took this — hands.

  20. OmNe October 28, 2010 at 9:53 am #

    Anything that involves chocolate, I’m in!recipie for Butterscotch Fudge
    1-3/4 cups sugar
    1 jar (7 oz.) marshmallow creme
    3/4 cup evaporated milk
    1/4 cup (1/2 stick) butter
    1-3/4 cups (11-oz. pkg.) HERSHEY’S Butterscotch Chips
    1 cup chopped salted mixed nuts
    1 teaspoon vanilla extract
    1. Line 8-inch square pan with foil, extending foil over edges of pan.

    2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.

    3. Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.

    4. Refrigerate 2 to 3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About 5 dozen pieces or about 2-1/4 pounds candy.

  21. Ayla October 31, 2010 at 6:28 pm #

    the only one i use is cracker candy.

    put crackers on a foiled tray, combine sugar and butter in a pot, pour over, put in the oven, after the mix goes hard take it out, pour on choc chips, spread evenly and add chopped nuts or sprinkles. cool and break into pieces.

  22. Jackie October 31, 2010 at 9:17 pm #

    Warm Chocolate Pudding
    Recipe courtesy of Martha Stewart Living. Recipes as is serves 4.


    · 4 ounces semisweet or bittersweet chocolate, chopped

    · 4 tablespoons (1/2 stick) unsalted butter

    · 4 tablespoons sugar

    · 2 large eggs, yokes and whites separated

    · ½ teaspoon vanilla

    · ¼ teaspoon salt

    · ice cream (any flavor), for serving (optional)


    1. Preheat oven to 375 degrees. Place four 6 to 8 ounce ovenproof bowls on a baking sheet. Set aside.

    2. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix two tablespoons sugar, then egg yolks and vanilla. Set aside.

    3. In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.

    4. Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.

    5. Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes, or 25-30 minutes if puddings were previously refrigerated. Serve, warm or at room temperature. Puddings may sink as they cool. Top with ice cream, as desired.

  23. Sara Mautino October 31, 2010 at 10:56 pm #

    I have a very dear family recipe. My husband always does an extra chore or two when he comes home to his favorite chocolate treat. I may be disowned for sharing this treasure, but an autographed book may be well worth the shunning.

    Chocolate Chip Cookies:

    2 1/4 cups all-purpose flour
    1 tsp. baking soda
    1 tsp. salt
    1 cup (2 sticks) butter, softened

    3/4 cup granulated sugar
    3/4 cup packed brown sugar
    1 tsp. vanilla extract
    2 large eggs

    1 3/4 cups Nestle Toll House semi-sweet chocoate chunks

    Preheat over to 375

    Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in larger mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets.

    Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


  24. Dennis Clemons November 10, 2010 at 4:32 am #

    Wow nice blog.. Bravo… And visit my site for Cheap Chocolate Fondue Pot : http://www.chocolatefonduepot.com/ . Thanks


  1. And the winner of the Market trilogy is… « - November 1, 2010

    […] My husband was kind enough to help us figure out the winner of the signed Market trilogy by Louisa Edwards. If you didn’t get a chance to check out all the awesome recipes in that blog, go look now! […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: