Shhhhhh, don’t tell anyone!
I’ve been writing this blog for a long time now, and have been writing about food and recipes even longer. Sooo….it was a natural evolution to take it up a notch. So guess what is in the works?
It also seemed quite logical to make it all about chocolate, which happens to be my husband’s passion for “sweets”.
So when is this extra special cookbook going to be available?
The writing portion has been completed. Now, it’s a case of going through it, ensuring there are no typos or forgotten ingredients, as well as taking those photos that are ever so important to making a mouth-watering cookbook worthy of reading. Since I had a collection of recipes that dated back decades to choose from, the hardest part of writing this book was elimination so that only the best-of-the-best would appear.
So what was the best of the best in chocolate recipes?
I used several criteria to choose the included recipes.
First of all, this is strictly chocolate, without secondary flavors. That means you won’t see mocha, chocolate-raspberry, chocolate-cherry, etc. Sure, there’s vanilla, but that’s more to accent the delicious chocolate flavoring rather than to provide a secondary flavor, just like most recipes have a bit of salt added.
Secondly, while we all love looking at fancy desserts in books and magazines, we usually don’t make them very often. This book only includes the kinds of recipes that average home cooks are inclined to make. There aren’t very many recipes that require a half dozen mixing bowls or exotic pans to make!
Third, it had to only include recipes that used commonly available ingredients. That means no exotic ingredients, everything is usually available at any grocery store. Most ingredients are going to be commonly available in a well stocked pantry and refrigerator.
So with those ideas in mind, we started sorting through the recipes. I could have had a cookbook of 100 different chocolate cakes alone! While that may make for an interesting title, it wasn’t my goal. I wanted a recipe book that I’d like to use whenever I craved chocolate or wanted a chocolate dessert to sweeten my husband’s disposition, not one that merely sat there as a curiosity. (I have shelves full of those curiosity kind of cookbooks.)
I also wanted recipes that were an assortment of chocolate flavors, including the unusual ones, like chocolate gelatin and chocolate gravy. I wanted the useful, like homemade hot chocolate mix too–after all, I vastly prefer it myself to any of the commercial versions! Everything from the ultra-easy like Crazy Cake, the very first cake I made as a third grader as a reward for turning in homework for an entire week without being reminded (yeah, I was one of THOSE kids!) to the more elaborate recipe for old fashioned fudge, a recipe that continually challenges me, especially in the South’s humidity.
So with those hints about what will be inside its covers, here’s another tidbit to remember.
It’s also going to be made available both in a print format and a Kindle format. I happen to be a huge fan of the e-book, even for cookbooks. It saves trees between its lack of paper to print them to the lack of the need for a bookshelf to hold it. It allows instant receipt too, and all of us love that instant gratification as well!
I also prefer the Amazon Kindle to other e-book formats, both as a reader and a writer. The Kindle has apps that work for Kindle books for Android, iPhone, iPad, and PC, as well as for accessibility with an additional download from Amazon, and these apps are free of charge. The Kindles that I have used have been very user friendly, as is the Kindle Store. In addition, Kindle offers free books on nearly every topic, sometimes only for a few hours, other times for extended periods of time as well, something that none of the other providers seem to offer. They are also very friendly to independent writers, something that is increasingly important as we see a shift in how Americans receive everything from the local news to literary works.
For the first time since the Gutenberg Bible was printed, there is an explosion of written material, and unlike the days when the World Wide Web was a wild frontier, the printed material is now available in a form that isn’t apt to vanish in a few days as the web page revamps itself yet again. It also means that it is attracting serious writers of all genres, instead of the whacky and weird. (That doesn’t mean all e-books and independent authors are created equally, however. It’s still a bit of a frontier out there in indie land!)
So, with some vague deadlines in mind, we’re actively working on photographs and final editing. I’m “torturing” my husband with chocolate desserts, and may have to resort to seeing how many of my neighbors can be inflicted with them as well, as an effort to spare his waistline, which has already begun to suffer from the chocolate thing we have going on. I definitely do not recommend making 2-3 desserts a day from this cookbook unless you are feeding 20-30 people, forcing some of your diners to do without some of the time!
Keep checking the blog for updates as to when it will be available in each format. It’s likely to be different dates, as each format is published separately. We’re hoping that they are both available mid-summer, in plenty of time for that back-to-school, bake sale, and holiday baking because these recipes are sure to be a hit!
So what will the book be called? All Chocolate! Of Course
Seriously, what else could you call it?