What’s Cooking Wednesday with Charlee James

Dec 6, 2017 by

 

 

 

Here at Entangled, we like to read.

(Bet you would never have guessed that.)

 

So we also love quick-n-easy recipes that free up more time for us to indulge in our favorite past time.

Each week we’re sharing some of our favorite recipes to help you find a few extra minutes in your day to enjoy your next favorite book!

 

This week a special guest:

Hot Chocolate with Charlee James

(recipe: https://www.bonappetit.com/recipe/bas-best-hot-chocolate)

 

 

 

 

Who tried it: Charlee James, author of The Bookworm and the Beast

 

Why she likes it: 

 

In my debut novel, the heroine Izzy loves to whip things up in the kitchen from scratch, including hot chocolate! I’ve always admired those who can navigate the perils of the kitchen. In college, I had to take a few culinary courses and had an unfortunate incident involving a crumb cake. Who knew sugar and flour could be so flammable? Whether you look out your window and see snowy spruce trees or sun-drenched palms, I hope you’ll try out the recipe below, curl up somewhere cozy, and escape with a good book. Oh, and don’t forget the whipped cream!

 

 

The days of wearing a culinary uniform seem like a lifetime ago! My mom really wanted to take this picture, so I humored her because she’s lovely in every way, and yes, the bowl and spoon are only props!

 

 

Ingredients:

3 tablespoons cocoa powder (preferably Dutch-processed), plus more for serving

3 cups whole milk

6 ounces semisweet chocolate (preferably Scharffen Berger), finely chopped

3 tablespoons demerara or granulated sugar

Lightly sweetened whipped cream (for serving)

 

Directions:

 

Bring ¾ cup water to a simmer in a medium saucepan over medium-high heat. Whisk in 3 Tbsp. cocoa powder until no lumps remain, then add milk and return to a simmer. Whisk in chocolate and sugar and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.

Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.

 

Check out The Bookworm and the Beast by Charlee James now!

 

When quiet, bookish Izzy Simon accepts a two-week assignment as an assistant for an author of children’s books, it seems like the perfect way for her to make some much-needed extra money, but the grumpy author claims he doesn’t want or need her services. He might be as handsome as a storybook prince, but his prickly personality and resistance to all things Christmas are sure to make for a chilly holiday season.

Derek Croft never agreed to the cheery temp his staff arranges for him while they’re on vacation. Izzy is his polar opposite, but Derek soon realizes she could be the perfect solution to his interfering family…if he can get her to agree to pretend to be his live-in girlfriend. Before long Izzy’s sweet disposition and unflappable optimism has him decorating a tree and looking forward to late night hot cocoa, but he’s all too aware their time together can’t last.

 

 

 

 

 

Contemporary Romance Author Charlee James was introduced to a life-long love of reading listening to her parents recite nightly stories to her and her older sister. Inspired by the incredible imaginations of authors like Bill Peet, Charlee could often be found crafting her own tales. As a teenager, she got her hands on a romance novel and was instantly hooked by the genre. After graduating from Johnson & Wales University, her early career as a wedding planner gave her first-hand experience with couples who had gone the distance for love. Always fascinated by family dynamics, Charlee began writing heartwarming novels with happily-ever-afters. Charlee is a New England native who lives with her husband, daughters, two rambunctious dogs, a cat, and numerous reptiles. When she’s not spending time with her tight-knit family, she enjoys curling up with a book, practicing yoga, and collecting Boston Terrier knick-knacks.

 

 

Related Posts

Share This

1 Comment

  1. denise

    sounds yummy! I’ve made it homemade before, but it’s been a while.

Leave a Comment