Fatal Chocolate Obsession (Death by Chocolate Book 5) (20 page)

“That’s ridiculous. Brandon’s in the hospital—”

“With a police officer outside his door.”

I nodded. “So I’m not in any danger.”

He let out a huge sigh. “You were kidnapped and beaten. Both your eyes are black, your face is swollen, and your lips look like you’ve had surgery on them. I’d like to be with you tonight and tomorrow because I love you. I thought maybe you’d want me to be there.”

“I do. Of course I do. But…on the sofa?”

“I could stay with you for a couple of hours, then go downstairs before the kids wake up.”

I smiled. I wasn’t about to tell him how early those kids got up. “Deal.”

He gave me a light kiss on my swollen lips. “See you sometime tonight.” He started down the hall, away from me.

“Trent!” I ran after him.

He stopped and turned back. I threw my arms around him again. “There’s something I need to tell you.”

“You want me to get a vasectomy?”

I laughed. “Not tonight.”

I leaned back in his arms so I could gaze into his eyes. They sparkled with green fire. “I’m talking to Trent, my boyfriend, not Detective Adam Trent, right?”

“We’re the same person, you know.”

I sighed. “Maybe, but this information is only for boyfriend Trent’s ears.”

“Go ahead. I won’t tell the cop person.”

Cop was probably listening anyway. Cops do that.

I leaned close to his ear. “I lo—” I choked, started coughing.

Trent held me at arm’s length. “Are you okay?”

“I’m fine.” I straightened and faced him squarely. “I love you.”

He grinned. “I love you too.”

I smiled as much as I could with swollen lips. “I’ll always remember this special moment we shared in the hallway of Pleasant Grove General Hospital.”

THE END

RECIPES

My thanks to my cousin, Ruth Waller Jones, of Stafford, KS, for sharing her recipes for Chocolate Pecan Pie, Chocolate Nut Cupcakes, Chocolate Marshmallow Pudding and Chocolate Sheet Cake. Ruth is a wonderful relative and a wonderful cook.

CHOCOLATE CHIP PECAN PIE

1 unbaked 9 inch pie shell

4 eggs

1 cup light corn syrup

6 Tbsp. butter, melted

1/2 cup white sugar

1/2 cup brown sugar

1 Tbsp. flour

1 Tbsp. vanilla

1 cup chopped pecans

1 cup semi-sweet chocolate chips

Beat eggs, corn syrup and sugar. Add butter, flour and vanilla and beat until smooth. Stir in nuts and chips. Pour into pie shell and bake at 350 degrees for one hour or until set.

CHOCOLATE MARSHMALLOW PUDDING

1 cup sugar

1-1/2 cups water

12 marshmallows, cut into fourths

1 tsp. baking powder

1/3 cup cocoa

2 Tbsp. butter

1 Tbsp. vanilla

1 cup flour

1/2 tsp. salt

1/2 cup milk

1/2 cup chopped nuts

Cook water and 1/2 cup sugar for five minutes. Pour into medium casserole dish. Top with marshmallows. Cream butter and remaining sugar. Add vanilla and milk. Combine flour, cocoa and baking powder then add to mixture. Stir until blended. Add nuts. Pour mixture over marshmallows. Cover and bake at 350 degrees for 45 minutes.

CHOCOLATE NUT CUPCAKES

4 ounces semi-sweet chocolate

1 cup butter

1-1/2 cups chopped pecans

4 eggs

1 Tbsp. vanilla

1 cup flour

1-1/2 cups sugar

Melt chocolate and butter. Stir in pecans. Add eggs and vanilla and mix well.

Combine flour and sugar and add to mixture. Mix well, but do not beat.

Fill muffin cups 1/2 full. Bake at 350 degrees for 25-30 minutes. Makes 24 cupcakes.

Note: These cupcakes are dense and moist, not fluffy and dry. They are very rich and can be enjoyed plain or with ice cream or chocolate cream cheese frosting for an extra rich dessert.

Chocolate Cream Cheese Frosting

1 8-ounce pkg. cream cheese

1/2 cup butter, softened to room temperature

1/2 cup cocoa powder

1 Tbsp. vanilla

4 cups powdered sugar

Beat cream cheese and butter. Combine powdered sugar and cocoa. Add to cream cheese mixture. Beat a lot. Add vanilla and beat some more until frosting is of desired consistency.

CHOCOLATE SHEET CAKE

1/2 cup butter

1/2 cup cocoa

1 cup water

1/2 cup oil

2 cups flour

2 cups sugar

1 tsp. soda

1 tsp. salt

1 Tbsp. vanilla

2 eggs, beaten

1/2 buttermilk

Preheat oven to 400 degrees. Grease sheet cake pan and dust with cocoa.

In saucepan bring butter, cocoa and water to a boil. Pour into large mixing bowl and add remaining ingredients. Mix well. Pour into pan and bake for 15-17 minutes. Frost while hot.

Frosting for Chocolate Sheet Cake

1/2 butter

1/3 cup cocoa

1/3 cup buttermilk

1 pound powdered sugar

1 Tbsp. vanilla

3/4 cup chopped nuts

Bring butter, cocoa and buttermilk to a boil. Add powdered sugar and vanilla and beat until spreadable. Add nuts and spread on hot cake.

GOOEY PEANUT BUTTER BARS

1 chocolate cake mix

1 egg

1/2 cup butter, softened to room temperature

1 tsp. vanilla

16 Reese Peanut Butter Cups, unwrapped and frozen

1/2 can sweetened condensed milk

1/2 cup Reese’s Pieces

Grease 8 inch square cake pan. Dust with cocoa.

Combine cake mix, egg, butter and vanilla. Beat until a soft dough forms. Press half the dough into baking pan. Arrange frozen Peanut Butter Cups over the top. Press the rest of the dough over the tops of the Peanut Butter Cups. Drizzle half the can of sweetened condensed milk over dough. Sprinkle with Reese’s Pieces. Bake at 350 degrees for 30-35 minutes.