I just adore Cleo Coyle's "Coffeehouse Mystery" series, and especially love her holiday themed editions.
This year's "Holiday Buzz" is, in my opinion, one of Cleo's best tales to date! Filled with spine-tingling suspense, a little romance, and a lot of delicious recipes, this is one Christmas book that readers are sure to keep going back to time and time again!
Take a little time to celebrate the season with a good cup of your favorite coffee and "Holiday Buzz" - you'll be so glad you did!
Now they live and work in New York City, where they each write books independently and together, cook like crazy, haunt local coffeehouses, and drink a lot of joe. Among their many coauthored projects are the Haunted Bookshop Mysteries, written under the pen name Alice Kimberly.
As a special treat - here is Cleo's recipe for fabulous and easy fudge that was featured in her book, "Murder by Mocha" - it's to die for! (get it - to die for! lol!)
CLEO COYLE'S CHOCOLATE HAZELNUT MICROWAVE FUDGE
1 (14 ounce) can of sweetened condensed milk
2 tablespoons unsalted butter
1 (12 ounce) package good quality semisweet chocolate chips
1/4 teaspoon Kosher salt
1-1/2 teaspoons pure vanilla extract
1/2 cup Nutella chocolate-hazelnut spread (room temperature)
Step 1 – Prep pan:
Crisscross the bottom of an 8 x 8 square pan with two sheets of parchment paper. The parchment sheets should be long enough to extend, like handles, over the edges of the pan.
Step 2 – Melt with microwave:
Place the milk into a microwave safe bowl. Cut the butter into the milk. Pour in the chocolate chips, and microwave it all for 30 seconds. ONLY 30 seconds. Remove and stir. Nuke it for another 30 and remove to stir again. This should be enough time to melt the chocolate and butter. If not, continue microwaving and stirring in 20 second increments until everything is melted.
Do not simply microwave this mixture for 2 solid minutes without stirring. You run the risk of scorching the chocolate and ruining the fudge. Once chocolate is burned, there’s no saving it. Be sure to melt it slowly, in increments.
Step 3 – Finish the fudge:
Into the melted mixture, sprinkle the salt and measure in the vanilla and Nutella. Cleo note: Nutella should never be cooked in a microwave (this advice is also written on its label). High heat alters the texture and flavor, which is why I’m careful how I use it in recipes. What I want you to do is simply stir the Nutella into the melted mixture that comes out of the microwave. Stir from the bottom, lifting and folding to blend everything well.
Step 4 – Chill and cut:
Now pour the chocolate mixture into your lined pan. Using a rubber spatula or back of a spoon, smooth the top, leveling it off. Chill the pan in the refrigerator until firm—this will take approximately 3 hours. Remove and cut into small squares. To store, place fudge in an airtight container and keep in the refrigerator.
My great thanks to Berkley Books and Cleo Coyle for supplying the review copy of her book. I was not compensated for my opinion.