READER'S ROCK LIFESTYLE MAGAZINE VOL 2 ISSUE 4 NOVEMBER 2014 Vol. 1 Issue 8 Feb. 2014 | Page 9

Recipes for Romance from Reader’s Rock Magazine
Aunt Diane's family famous chocolate chip cookies
Ingredients

Jackie
Ivie

has published ten Highland historical
romances through Kensington, receiving
numerous writing awards. Retired from the
USPS now, Jackie can usually be found
either researching or at a keyboard, writing
another historical romance or creating
mayhem and murder and other aspects of
her Vampire Assassin League series.

1 cube butter
½ cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
3 cups flour
½ package chocolate chips
½ cup nuts (optional)

Directions
Preheat oven to 375 degrees. In large mixing crème together until fluffy,
butter, shortening, sugars, egg and vanilla. Blend together salt, soda and flour.
Stir in chocolate chips and nuts. Drop by spoonfuls onto an ungreased cookie
sheet and bake 8-10 min. Remove from cookie sheet to cool.
These are a favorite of everyone's. For chewier cookies, do not pack the
flour and remove them from the oven when the centers are still puffy and soft.
They might not look all the way done, but they will still bake as they cool. Yum!

Recipes for Romance from Reader’s Rock Magazine
Want to spice things up this Valentine's day with your significant other try out CUPID
CAKES Individual Chocolate Melting Cakes:
10 oz. semi or bittersweet chocolate, chopped.
4 tablespoons unsalted butter
5 eggs
1/2 cup sugar
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
caramel sauce
coffee ice cream

First heat the oven to 325° F. Then lightly coat a 12-cup muffin tin with some
vegetable oil or cooking spray.

Sylvia
Stein
Sylvia’s first book was an
Anthology entitled, " Giant
Tales Beyond The Mystic
Doors was published on
February 14, 2013!

Next melt the chocolate and butter in a large bowl over a saucepan of simmering
water. Then remove from heat.
In another large bowl you beat the eggs and sugar together at medium-high speed
until light and fluffy. Add the flour, baking powder, salt, and melted chocolate.
Mix with a spoon until well blended.
Next, divide the batter into 8 muffin tins and bake until the cakes have cooked
through, approx. 15 minutes.
The cakes will look a bit moist on top. Remove from the oven and let cool 5 minutes.
Serve warm with the caramel sauce and ice cream or whipped topping
*based on a recipe from realliving.com