Chocolate Cherry Cheater Read online

  What adventure awaited me next?

  Thank you!

  Thank you for reading Chocolate Cherry Cheater. I hope you enjoyed it. I’d love to know what you thought of Jessica’s adventure, so please leave a review. I read all of them!

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  Bean Stew

  Prep Time: Soaking the beans overnight + 10 minutes

  Cook Time: 2 hours on the stovetop/6-8 in a slow cooker/20 minutes in a pressure cooker

  Yield: For 8-10 people

  Bean stew is one of my favorite meatless meals, although it pairs wonderfully with a steak and makes a delicious taco filling with the ground beef cooked in the spices. Want an extra serving of veggies? Double them! Just make sure to double the spices, too. Yum!

  Ingredients:

  1 lb dry beans, soaked overnight

  2-3 Tbs oil

  1 red onion, diced

  1 bell pepper (any color you like), diced

  6 garlic cloves, crushed

  1 tomato, diced

  1/2 tsp achiote or paprika

  1 tsp ground cumin

  1 tsp chili powder

  8 or more cups water

  2-3 Tbs finely chopped cilantro

  Salt and pepper to taste

  Instructions:

  1. Heat the oil over medium heat in a saucepan or pot, add the diced onions, bell pepper, and crushed garlic. Cook for about 2-3 minutes, until the onion starts to soften.

  2. Add the diced tomato, achiote, cumin, and the chili powder. Cook for another 5 minutes, stirring occasionally. Cover and set aside to add to the beans later.

  3. Bring 8 cups of water to a boil in a large saucepan.

  4. Add the soaked beans. Simmer for 2 hours or until tender. (Or use the cook times for the slow cooker or pressure cooker above.)

  5. When the beans are fully cooked, add the vegetable mixture. Add salt to taste. Adjust any other seasonings to suit your taste.

  6. Mix in the chopped cilantro.

  7. Buen provecho!

  Mammy’s Chocolate Cake

  Prep Time: 20 minutes

  Cook Time: 30 minutes + time to cool

  Yield: 12

  If you love chocolate cake topped with smooth, chocolate buttercream frosting, then you’re in for a treat. This is a favorite in my household.

  Cake Ingredients:

  1-3/4 cups flour

  1-1/2 cups sugar

  3/4 cup natural unsweetened cocoa powder

  2-1/4 tsp baking soda

  1/2 tsp baking powder

  1 tsp salt

  1 cup milk

  1/2 cup vegetable oil

  1-1/2 teaspoon vanilla extract

  2 large eggs

  1 cup hot water (or if you’re a coffee lover like Jess, add 1 cup of hot coffee)

  Frosting Ingredients: (Warning! I love frosting, and this recipe generously reflects that. If you don’t have a raging sweet tooth like Abuelita, simply half the recipe.)

  1 cup softened butter

  4 cups powdered sugar

  4 to 6 tablespoons milk (Or, again, coffee!)

  1/2 cup natural unsweetened cocoa powder

  1 tsp vanilla extract

  Sprinkles, maraschino cherries, and other yummy toppings… (optional)

  Instructions:

  1. Preheat the oven to 350°F. Grease a 9x13 baking pan.

  2. Mix everything except the hot water together. Seriously, just dump it all in a big bowl and whisk.

  3. Slowly add the hot water (or coffee) into the batter until it’s well-combined.

  4. Pour the batter into the prepared pan.

  5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

  5. While the cake is baking, it’s the perfect time to make the frosting.

  6. Beat the butter and powdered sugar together, adding the milk (or coffee) slowly until you get the desired consistency for your frosting.

  7. Add the cocoa powder and vanilla extract. Mix thoroughly.

  8. Let the cake cool completely before spreading the frosting over the top.

  9. Add whatever toppings you like.

  10. Enjoy! Buen provecho!

  About the Author

  Becca Bloom is a budding detective, inquisitive world traveler, developing storyteller, and blossoming cozy mystery writer.

  She loves happy endings and laughter and does her best to include both in her novels.

  Other Books by Becca Bloom

  Cabs, Cakes, and Corpses: Murder on the Equator, Book 1

  Rum Raisin Revenge: Murder on the Equator, Book 2

  Cold Case Crumble: Murder on the Equator, Book 3

  Diamonds and Doughnuts: Murder on the Equator, Book 4