Thursday, June 12, 2014

Kismet Book Tour: The Bride Wore Chocolate by Shirley Jump + #Giveaway (US/CA)


Meet Shirley:
New York Times and USA Today bestselling author Shirley Jump spends her days writing romance and women’s fiction to feed her shoe addiction and avoid cleaning the toilets. She cleverly finds writing time by feeding her kids junk food, allowing them to dress in the clothes they find on the floor and encouraging the dogs to double as vacuum cleaners.

Look for her new and improved re-released Sweet and Savory Romance series, including the USA Today bestselling book, THE BRIDE WORE CHOCOLATE, on Amazon, and her Sweetheart Sisters series for Berkley, starting with THE SWEETHEART BARGAIN and continuing in April 2014 with THE SWEETHEART RULES. Visit her website at www.shirleyjump.com or read recipes and life adventures at www.eating-my-words.com.

Connect with Shirley: Website | Facebook | Twitter | Goodreads | Pinterest


Low-Fat Peanut Butter and Chocolate Cookies

Thank you so much for having me on the blog and asking me to share a favorite chocolate recipe! I love, love, love chocolate (hence a whole book with chocolate in a starring role) but since summer is almost here and that means bathing suit season (eek!), I thought it might be best to share something that won’t killer your waistline and still satisfy those chocolate cravings.

When I’m dying for a dessert that isn’t too over the top in calories, I make these low-fat Peanut Butter and Chocolate Cookies I found in an old cookbook.

They. Are. Amazing.

I love peanut butter, I love chocolate (I’m a pushover for a Reese’s) and this was PERFECT. Just the right amount of everything, and best of all, they’re only 96 calories a cookie. Several steps involved, but you can do a lot of the frosting prep while the cookies are baking and cooling.

Low-Fat Peanut Butter and Chocolate Cookies

Cookies:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon regular salt
1 cup granulated sugar
1/4 cup creamy peanut butter
2 tablespoons butter, softened
1/4 cup low-fat milk
2 large eggs
1/2 teaspoon vanilla extract

Icing:
1 1/2 cups confectioners’ sugar, divided
3 1/2 tablespoons low-fat milk, divided
2 tablespoons half and half (I used lowfat), divided
3 tablespoons creamy peanut butter
1 ounce chocolate chips
1 teaspoon unsweetened cocoa

Preheat oven to 375 degrees. Either line two cookies sheets with parchment paper or spray them with non-stick spray.

In a separate bowl, mix flour, baking powder and salt, stirring well. In a mixer, combine sugar, peanut butter, butter, eggs and beat at medium speed about 2 minutes. Add 1/4 cup milk, then add eggs, one at a time, until well blended. Add vanilla. Then add flour to sugar mixture and beat on low until well mixed. This is a thin-ish dough, not at all thick like chocolate chip cookie dough. That’s okay–it makes light, fluffy cookies.

Put dough mixture into a big zip-type bag. Snip off a 1/2 inch on one corner, then pipe 1 1/2 inch circles onto the cookie sheets (makes about 36, so 18 cookies per sheet). Bake at 375 for 11 minutes (mine took 12 1/2). Cool for 1 minute on the pans, then remove to wire racks and let cool completely.

To prepare icing: in a bowl, stir together 3/4 cup of the powdered sugar, 2 tablespoons of milk, 1 tablespoon of cream and peanut butter. It should be thin, but not runny (you can always add a tad more milk or powdered sugar to get the right consistency). Put it into a quart-size zip-type bag. In another bowl, melt the chocolate chips in the microwave at 30-second intervals, until almost melted. Stir until smooth. Add remaining 3/4 cup of confectioners’ sugar, 1 1/2 tablespoons of milk, 1 tablespoon of cream and cocoa (add extra liquid if necessary). Stir well, then put the chocolate icing into a separate quart-size zip-type bag.

When the cookies are COMPLETELY cool, you can ice them. Snip off a small corner of the peanut butter icing, then drizzle on the cookies. Do the same with the chocolate. Let stand until icing is set (about 10 minutes). Eat and enjoy!

Tell me, do you have a favorite low-cal chocolate treat? Thank you again for having me and I hope all your readers enjoy the dozens of chocolate recipes in THE BRIDE WORE CHOCOLATE!


~Shirley



Series: Sweet and Savory #1
Genre: Contemporary
Length: 320 pages
Publisher: TKA Distribution (May 23, 2012)

Enter the sinfully delicious universe of New York Times bestselling author Shirley Jump's Sweet and Savory Romances with the USA Today and Amazon Top 20 bestseller - The Bride Wore Chocolate!

Life couldn't be more perfect for Candace Woodrow. Her gourmet gift basket company is thriving, and she's set to marry steady, dependable Barry. There's just one wrench in the fairytale. Two weeks before her wedding she wakes up in the wrong man's bed. Candace thinks she'll be able to run out the door and forget all about Michael Vogler, but the Boston millionaire has other plans for the jittery bride.

As the wedding approaches, Candace's life is further complicated by a thrill-seeking grandma and a meddlesome mother whose marriage track record rivals Elizabeth Taylor's. She attempts to drown her sorrows in chocolate, but with a sexy bachelor appearing on her doorstep at every turn - she finds herself wondering if there's enough of the sweet stuff in the world to stop her heart from racing every time he comes near.

*Special bonus material: Recipes written by the characters inside!*


Get A Copy: Amazon
Other Books in Series:


We have a fantastic giveaway accompanying this tour! Open to US/CA readers. Follow the tour for more fun posts.

Up for grabs:

1) Two (2) Le Creuset Heart-Shaped Ramekins
2) One (1) Le Creuset Square Covered Casserole
3) 100$ Amazon/iTunes/B&NGift Card (your choice)
4) Paperback Set of Shirley Jump’s Books : THE BRIDE WORE CHOCOLATE, THE DEVIL SERVED DESIRE, THE ANGEL TASTED TEMPTATION, THE PLAYBOY SAVORED SEDUCTION, and THE BOSS COURTED TROUBLE



ENTER HERE:
a Rafflecopter giveaway




Kismet Book Touring


Related Posts Plugin for WordPress, Blogger...