Cappuccino Twist (11 page)

“Beautiful.” Eduardo whistled his impression.  “Want to make me a cup?”

“Um, why don’t you make
me
a cup?” I suggested, still not having mastered the art of brewing an exquisite pot of coffee (or a decent one for that matter).  I planned on leaving that task to Eduardo and the crew of fresh faced baristas we had just hired.  My role would be to handle the books…and Eduardo’s muscular body.  Exhilarated just to be in the same room with him, I had never in my 30 years felt so much in love.

“Will do,” Eduardo agreed with a grin, plugging the machine in and working his coffee b
ean magic.

As I admired my boyfriend fixing me a delicious drinkable treat, I reflected on how much he had helped me heal since we had been together.  Eight months after learning that everything I ever believed about my mother was false, I was still making baby steps in moving forward.  Through it all, including the pending conspiracy trial of Jacinta Canton, Eduardo patiently stayed at my side and encouraged me to cry whenever I needed to.  Even better, after brainstorming literally hundreds of names for our café, he had let me pick the one that resonated
in my heart and added a sentimental touch to our business.

“Here you are,
mi amor
,” he proudly handed me a steaming cup of espresso.

“
Gracias
,” I whispered, pressing my lips to the rim of the cup and letting the sensual aroma fill my senses.

“So what do you think? Will we be ready to open for business next week on schedule?” He asked, pouring himself a cup and clinking mine in an informal toast.

“Definitely,” I replied confidently, feeling my eyes become misty with raw emotion.  “Nana’s Coffeehouse will be ready to open its doors to the world.”

***

*BONUS SECTION*

10
COFFEE & MOCHA-INFUSED TREATS

TURN THE PAGE TO
BREW UP SOMETHING SWEET…

Recipe #1

Iced Mocha Decadence

12 cups water

5 tbsp coffee

2 tbsp vanilla

¼ cup cocoa powder

¾ cup heavy cream

1 ½ cups sugar

Whipped cream

Fudge topping (optional)

Add 12 cups of water to a
 coffee pot, and place 5 tablespoons of coffee into the filter. In a pitcher combine cocoa, sugar and cream. When the coffee is brewed, pour into the pitcher and whisk around until blended. Add vanilla extract for a flavor kick. Cool, then refrigerate for 2 hours, pour over ice and serve to as many as 8 guests. Serve with whipped cream and maybe even a few squirts of fudge topping!

Recipe #2

Caramel Chocolate Latte

¼ cup hot espresso

½ cup steamed milk

Caramel topping

Chocolate shavings (optional)

Espresso beans (optional)

Stir together hot espresso, steamed milk and caramel topping in a large mug. Top with foamed milk or whipped cream. Garnish with chocolate shavings or espresso beans.  Serve with butter cookies for dunking or your favorite sweet!

Recipe #3

Chocolate Peppermint Coffee

1 tbsp chocolate syrup

2 tbsp peppermint baking chips (melted)

½ cup hot coffee

Chocolate chip mint ice cream (optional)

Stir together the 3 ingredients in a coffee mug.  Top with whipped cream and chocolate shavings.  Serve warm.  Or, if you prefer a cold drink, add a scoop of chocolate chip mint ice cream to make a coffee float!

Recipe #4

Irish Coffee
Experience

1.5 oz Irish cream liqueur

1.5 oz Irish whiskey

1 cup hot coffee

Whipped cream

Nutmeg

Combine liqueur and whiskey in a mug.  Add in coffee and stir.  Top with a cloud of whipped cream and sprinkling of nutmeg.  Make it a true treat from the Emerald Isle with a warm slice of Irish soda bread
and clotted cream!  (Recipe contains alcohol and is intended for those of legal drinking age.)

Recipe #5

Pumpkin Spice Latte

2 tbsp pumpkin puree

2 tbsp sugar

1 tsp vanilla extract

1 cup milk

1.5 ounces hot espresso

1 tbsp cinnamon

½ tbsp n
utmeg

Brew espresso. Mix pumpkin, sugar, vanilla extract, milk, cinnamon, and nutmeg in a saucepan.  Whisk until frothy.  Pour espresso into a mug followed by the mix in the saucepan.  Enjoy your pumpkin drink with a slice of spice cake or a scone.

Recipe #6

Cool Classic Cappuccino

1 ½ cups cold coffee

1 ½ cups chocolate or vanilla ice cream

1 cup crushed ice

Chocolate syrup (to taste)

Whipped cream

In a blender, combine coffee, ice cream and chocolate syrup. Blend until silky smooth. Pour over crushed ice. Spray on some whipped cream and delight in this refreshing beverage!

Recipe #7

Strawberry Coffee Shake

1 cup milk

2 scoops coffee ice cream

Fresh strawberries, sliced

Strawberry syrup

Whipped cream

In a blender, combine the milk and ice cream.  Mixture will be thick and creamy.  Pour into a tall glass.  Squeeze the juice of one fresh strawberry into the shake and stir.  Drizzle strawberry syrup on top and arrange a few sliced strawberries to float.  Place remaining strawberries in a dish and top with whipped cream for a side dessert!

Recipe #8

Mocha Swirl Cupcakes

2 cups sugar

1-3/4 cups flour

3/4 cup c
ocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs (organic, cage-free)

1/2 cup vegetable oil

2 teaspoons vanilla extract

2 teaspoon
s coffee extract

1 cup boiling water

1 cup milk

Can of
dark chocolate frosting

Preheat oven to 350. Line cupcake pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a bowl. Add eggs, oil, milk, vanilla and coffee extract; beat on medium speed for 2 minutes. Stir in boiling water.  Pour batter into lined cupcake pans. Bake 18 minutes. Cool 10 minutes.  Enjoy with one of the coffee recipes in this section!

Recipe #9

Cappuccino Silk Pie

2 tablespoons
of butter
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
12 oz. bag of semi-sweet chocolate chips
4 eggs, separated
2 cups of heavy cream
1 1/2 tablespoon of instant coffee granules
1/3 cups of confectioners sugar
3 tablespoons of orange liqueur

Baked pie shell

Preheat oven to 325 degrees.
Heat chocolate chips with 2 tablespoons butter, stirring until melted and smooth. Cool; beat in yolks. Set aside. Beat egg whites until stiff peaks form. Set aside. Beat cream with coffee until soft peaks form. Beat in sugar. Save 1 cup whipped cream for garnish. Beat liqueur into remaining whipped cream. Stir 1/2 cup cream mixture into chocolate mixture, then fold in remainder. Fold in beaten whites. Pour into baked pie crust. Garnish with reserved whipped cream and sprinkle with cinnamon and nutmeg. Freeze 8 hours. Defrost 30 minutes or until soft and edible.  A very smooth dessert that goes well with a glass of cappuccino!

Recipe #10

Coconut Mocha Paradise

1 cup iced coffee

Chocolate syrup

Whipped cream

Flaked coconut

Pour iced coffee into a tall glass.  Spray on some chocolate syrup and mix in.  Drizzle additional chocolate syrup on top followed by a dollop of whipped cream.  Scatter coconut flakes on the whipped cream and get ready for a taste of paradise!

WHILE YOU’RE SIPPING YOUR COFFEE

TURN THE PAGE

FOR A FEW SPECIAL PREVIEWS…

Special Preview of Anisa Claire West’s

A PASTRY THIEF IN PARIS

Prologue

Paris, France

Sometime after Midnight…

Forget all the romantic images of Paris where starry-eyed tourists climb to the top of the Eiffel Tower and kissing lovers sail along the River Seine.  Make no mistake.  Paris after dark is a ruthless jungle, and it’s no place for a woman to be roaming the streets alone.  Fatefully, on one chilly night when the moon was full and the air was thin, I learned this truth the harsh way.

Strolling outside my apartment by Collette’s Pastry Shop, where I worked part-time during daylight hours, I gasped to see a sleek figure dressed from head to toe in black.  Donning a ski mask and carrying a burlap sack in one hand, the figure slipped away into the Parisian night before I could make sense of what had just happened.  Creeping over to the shop, I flinched to see the door wide open.  The figure in black had been inside the shop! 

Softly, I made my way inside, holding my breath as though another criminal were about to jump out and attack me.  But the door hadn’t been broken or disturbed at all.  Oddly, the cash register was also in tact and not a single Euro was missing.  The shop hadn’t been looted and nothing appeared out of place.  Slithering into the kitchen, I used the moonlight drifting in to
illuminate my view of the room.  All the appliances were in their proper spot and, again, nothing had been ransacked.

Opening up the refrigerator door, I blinked, wondering if my eyes were deceiving me.  Several trays of pre-made pastries were tidily lined up for the next day’s sales.  Thick orange mousse filled up cannoli shells and glazed strawberry tarts were in their designated place.  But one shelf of the refrigerator was conspicuously empty. 

“The cream puffs!” I exclaimed, realizing that an entire tray of the French sweets was missing.

Feeling like Alice in Wonderland, I groped around in my purse for my phone and called the police to report a most unusual robbery... 

Amazon.com: A Pastry Thief in Paris eBook: Anisa Claire West: Kindle Store

Special Preview of Anisa Claire West’s

DEEP DISH LIES

             
              Prologue

Buttercup Valley, Washington

A Rainy Afternoon in April…

I stared at the infuriating man with flames in my eyes and venom on the tip of my tongue.  The front bumper of my car was deeply bashed in, and one of my headlights was shattered.  Slamming the door, I flounced towards the insolent stranger as his piercing blue eyes challenged me unblinkingly.

“You’re a helluva bad driver, woman!” He bellowed, stomping towards me like a mating gorilla.

“Excuse me?” I squeaked indignantly as the chilled raindrops soaked through my spring jacket.  “
You
stopped short! This accident was
your
fault!”

“Listen, woman, you hit
my
car.  Meaning,
you
are at fault,” he said gruffly, running a frustrated hand through his rain-drenched dark hair.

If I hadn’t just been involved in a potentially fatal accident with the man, I might have found him very attractive.  Those blue eyes lit up the cloudy day like a raging forest fire.  But I was in no mood for flirting with a chauvinistic ass who kept referring to me as “woman.”

“Listen, let’s just exchange our insurance info,” I suggested with a shiver.  “I don’t want to get pneumonia standing out here in the rain arguing with you!”

I don’t know if it was from the biting cold or my biting tone, but the man recoiled visibly when I suggested exchanging our information.  A storm cloud overhead transformed from pale gray to ominous charcoal as he steadily backed away from me.

“Never mind,” he sneered, his sensuous upper lip curling.  “I don’t have time for this bullshit.  Just be careful how you drive from now on, woman.  Next time it could be a lot worse.”