Fool for Love (43 page)

She understood now why he’d been so angry when she’d walked away from their argument. In her next breath, she absorbed his admission. “You love me?”

“At the risk of moving too fast and scaring you off, yes. I love you, Chloe. I love your sweet face, your kind heart, your reckless passion. I love the way you worry about my family, your righteous fury.” He quirked a tender smile. “The way you always twist your hair in a messy knot. You fascinate and infuriate me. You color my dull-ass world.”

Her heart hammered in her chest as his sentiments echoed in her brain. He adored her and all of her quirks—good and bad—and that was amazing. A first. But would he support her dream? Instead of responding to his romantic declaration, she risked igniting his disapproval. “Daisy and I spoke,” she blurted. “We’re going forward with our plans to buy Gemma’s.”

“I’m not surprised.”

She licked her lips. “We could use some advice.”

“I’ll help in whatever way I can. I’m hoping we can make a fresh start, Chloe.”

Pulse racing, heart full, she eyed the water below. Sunlight danced on the soft ripples. Derring-do surged through her blood.
What would you do, how far would you go, for love?
Swallowing hard, she peeled off her leather jacket, toed off her shoes.

“What are you doing?”

“You’re too conservative. I’m too impulsive. We need to meet halfway. Daisy said you used to cannonball off this bridge with Luke. When’s the last time you did anything carefree and reckless like that?”

“Not since … Janna.”

She pulled off her socks. “Come on. Take off your jacket and shoes. We’ll take the plunge together. It’s symbolic,” she said with a crooked grin. “Get it?”

“But you’re afraid of water.”

“No, I’m not. I’m afraid of drowning. You won’t let me drown, will you?”

“Chloe—”

“In the words of Daisy, ‘if you live life ruled by your fears, you’re not really living.’” Heart bursting with joy, she palmed his cheek and bared her soul. “I love you, Devlin Monroe. I love your handsome face, your generous spirit, and your obsessive, overprotective nature. I love the way you worry about your family, about me, your righteous fury, and the way you always smooth my messy hair from my face. You challenge and inspire me.” She brushed her lips over his sexy mouth. “You set my colorful world on fire.”

He kissed her deeply, fiercely, sealing their heartfelt declarations, and somehow managing to shed his clothes in the process.

Finessing under the railing, they balanced on the edge, their future bright with trust and reckless passion. Smiling into her eyes, he offered his hand. “Don’t let go.”

“Never.”

Stripped down to their underwear, stripped free of their pasts, they held hands … and jumped.

HONORARY CUPCAKE LOVERS

Submitted Recipes from On-Line Members

CHLOE’S CARROT CUPCAKES

(submitted by Gina Husta of New Jersey)

Ingredients

2¼ cups of flour

2½ tsp. cinnamon

¼ tsp. nutmeg

1 tsp. baking soda

1 tsp. baking powder

¹
⁄
₈
tsp. salt

½ tsp. allspice

1 cup granulated sugar

½ cup light brown sugar

2½ cups shredded/ grated carrots

3 eggs

1 cup vegetable oil

1 cup raisins (I prefer golden)

¾ chopped nuts

1 20 oz. can crushed pineapple

1 cup coconut

Cupcakes

• Heat oven to 350°. Grease and flour cupcake pans or use cupcake liners.

• Mix flour, cinnamon, baking soda, baking powder, salt, and Allspice in a bowl.

• Beat sugars, oil, eggs in a second bowl.

• Stir in carrots, pineapple, and coconut.

• Add flour mixture, add raisins, and nuts.

• Fill each cupcake to half with filling baking for 25 minutes (or until an inserted toothpick comes out clean). Cool before adding frosting.

Frosting

8 oz. cream cheese

1 cup butter

2 tsp. vanilla

2½ cups confectioners sugar

• Beat cream cheese, butter, vanilla until well blended. Gradually add sugar until creamy.

WHITE CUPCAKES

(Submitted by Tammy Yenalavitch of North Carolina)

Ingredients

1 cup white sugar

½ cup butter

2 eggs

2 teaspoons vanilla extract

1½ cups all-purpose flour

1¾ teaspoons baking powder

½ cup milk

Directions

• Preheat oven to 350 degrees F

• Line a muffin pan with paper liners.

• In a medium bowl, cream together the sugar and butter.

• Beat in the eggs, one at a time, then stir in the vanilla.

• Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth.

• Pour or spoon batter into the prepared liners.

• Bake 20 to 25 minutes. Cake is done when it springs back to the touch.

• Frost with your favorite frosting.

HARVEST CHEATER CUPCAKES

(Submitted by Beth Bliss of New Jersey)

These cupcakes cheat in nearly every way: made from a mix, frosted from a can … The only thing honest about them is the homemade whoopee pie cream hidden inside.

Makes 20 nicely-domed standard-size cupcakes—because I cheated and filled them ¾ full instead of
²
⁄
₃
.

Cupcake

1 box “moist” style yellow cake mix (15.25 oz. box)

¹
⁄
₃
cup vegetable oil

1 cup canned pumpkin (not pumpkin pie filling)

½ cup water

3 eggs

1 tsp. cinnamon

½ tsp. allspice

½ tsp. powdered ginger

¼ tsp. cloves

¼ tsp. nutmeg

• Bake at 350° for 20-24 minutes. Done when they spring back to the touch, or when a cake tester or toothpick inserted in center comes out clean.

Secret center (Whoopee Pie) Filling

A little dab of these goes a long way; only about a teaspoon goes in, but the sweetness offsets the spices and pumpkin nicely.

1 cup vegetable shortening, such as Crisco (butter-flavored shortening might work, too)

1 cup powdered sugar

2 cups (one 7-oz. container) marshmallow fluff (aka marshmallow crème; often found near ice cream section of grocery store)

2 tsp. vanilla extract (not “flavoring”—only extract will do!)

Small pinch table salt

• Blend in mixer until light and fluffy.

• Using a paring knife or apple corer, cut out a plug from the center of each cupcake.

• Using a silicone spatula, shovel filling into a pastry bag with large-opening tip, or into a ziplock baggie and snip a hole in the corner.

• Pipe about a teaspoon into each cupcake. Don’t fret if it spurts out a little. That’s life.

Kick-in-the-Pants Frosting

1 can milk or dark chocolate frosting

1 tsp. cinnamon

¼ tsp. chili powder (more, if you want a serious kick)

• Mix using hand-held or stand mixer until spices are incorporated.

PUMPKIN CUPCAKES

(Submitted by Chris Behrens of Florida)

Ingredients

2 ¼ cups all-purpose flour, sifted before measuring

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

½ cup butter, softened

1
¹
⁄
₃
cups sugar

2 eggs, beaten until frothy

1 cup mashed cooked or canned pumpkin

¾ cup milk

¾ cup chopped walnuts or pecans

Directions

• Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.

• Cream butter and sugar until light and fluffy; beat in eggs.

• Blend in mashed pumpkin.

• Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.

• Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about
²
⁄
₃
full.

• Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

• Frost with cream cheese frosting or whipped cream.

• Makes about 24 cupcakes.

LIDA’S HOT MILK SPONGE CAKE

(Submitted by Mary Stella of Florida)

Ingredients

4 eggs

2 cups sugar

2 cups flour

2 tsps baking powder

½ tsp salt

1 cup milk (heated just to boiling)

1 tbl butter

1 tsp vanilla

Directions

• Beat eggs, then add sugar and beat well together.

• Sift flour, baking powder and salt. Stir into egg mixture.

• Heat milk to boiling, remove from heat and melt in butter, add vanilla.

• Beat liquid into flour/sugar/egg mixture until blended. Do not overbeat.

• Pour into prepared tube pan, two 8″ layer pans or one 9″ × 13″ pan.

• Bake at 350 degrees for 30 to 45 minutes. (Do not look to check cake before 30 minutes.)

• NOTE: The above is for the ‘cake’ version. For ‘cupcakes’ use standard size cupcake tins and check for doneness a few minutes earlier than stated for the cake recipe.

Buttercream Frosting

3¾ cups powdered sugar

½ cup softened butter

3–4 tablespoons milk

1 teaspoon vanilla

• Combine all ingredients, beat at medium speed until creamy.

STRAWBERRY DELIGHT CUPCAKES

(Submitted by Dawn A. Jones of New Jersey)

Ingredients

1 box Strawberry Premium Cake Mix (Pudding in the Mix)

1 small jar strawberry jam

1 can milk chocolate frosting

Cake Directions

• Preheat oven according to cake mix.

• Line a muffin pan with paper liners.

• Follow directions on box.

• Pour or spoon batter into the prepared liners.

• Bake according to cake mix. Cake is done when it springs back to the touch or when a cake tester or toothpick inserted in center comes out clean.

Center Directions

• Using a steak knife cut out a plug (piece of cake) from the center of each cupcake and put it aside, then use a teaspoon and add a small amount of strawberry jam. Then replace the plug (piece of cake) and frost with milk chocolate frosting.

• Makes about 24 cupcakes depending on cake mix.

Read on for an excerpt from

The Trouble With Love

—the next Cupcake Lovers Novel from Beth Ciotta and St. Martin’s Paperbacks:

Jayce shook off the past and focused on the woman who emerged from the hotel bathroom. Curvier than the girl he’d bedded thirteen years prior. He’d gotten a prime view of Rocky’s bodacious figure three weeks ago when they’d faced off in her bathroom at her inn. At the time she’d been wearing a sheer cami and skimpy underwear. Now she wore a long-sleeved, knee-length, black-and-white patterned dress and tall black boots. Nothing racy about this ensemble, yet his pulse revved.

“How do I look?”

I’d like to lick you head to toe
. “Not bad.”

Rocky frowned. “This meeting is important. I need to look great.” She unknotted the sash-belt and tied it in a bow. “Better?” She turned before he answered, kicked shut the bathroom door to see for herself in a full-length mirror. “Too frilly. Maybe it’s supposed to tie in the back.”