Charlaine Harris


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  • in reply to: New Book Releases 2021 #2369

    This just posted today –

    11/23 – Go Tell the Bees That I Am Gone ~ Diana Gabaldon (Outlander #9)


    in reply to: New Book Releases 2021 #2350

    aquasam, Here are a few more 2021 book releases I found:

    4/13 – The Venice Sketchbook ~ Rhys Bowen

    8/6 – Castle Shade ~ Laurie R. King (Mary Russell #17)

    9/28 – The Last Graduate ~ Naomi Novik (Scholomance #2)

    10/5 – God Rest Ye, Royal Gentlemen ~ Rhys Bowen (Royal Spyness #15)

    • This reply was modified 8 months, 3 weeks ago by sonofnorway56. Reason: addition
    in reply to: I am happy today because… #2305

    I’m happy to things are finally thawing in SW Ohio. We have been lucky here in the past few years – this February is the first time I’ve had to get out the snow shovel in over 2 years. My heart goes out to those that have suffered through this latest weather disaster.

    Enchanted, I remember you! You went by Babbs something and I believe you lived down south (Florida maybe?). I can’t believe that was 8 years ago. Where did the time go? Hope you and your family are well.

    in reply to: New Book Releases 2021 #2235

    Thank you aquasam! I went ahead and made copies of the lists you maintained from 2016 thru 2020 to save for posterity’s sake. I could go ahead and post them on this message board so we all can have them to refer to when we’re looking for reading material. I’m still trying to figure out how things work on this site – got a bit of a learning curve to conquer…

    in reply to: Recipes #2195

    Dawn, to get to the Charlatan Recipes thread I just go to the search box and put in something like “chocolate cake” and related threads including the recipe thread should pop up.

    in reply to: Recipes #2170

    crossfox, I hear you on that – I really should go through the recipe thread and pick out my favorites. I’ve just always relied on the message board being there to look them up when I need them.

    Rebecca, That chocolate cake recipe actually made it into The Sookie Stackhouse Companion Book but was renamed. Only Charlaine knew the original Caroline Bellefluer recipe which you’ll only find in the Companion book.

    • This reply was modified 11 months, 3 weeks ago by sonofnorway56.
    in reply to: Recipes #2169

    Hi Rebecca, I believe this is the recipe you are referring to:

    Caroline Holliday Bellefluer’s Blue Ribbon Chocolate Cake

    2 cups flour (sifted, then measured)
    2 cups sugar (I prefer ultra fine baker’s sugar)
    1/2 cup unsweetened cocoa powder (use a premium brand)
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 cup whole milk
    1/2 cup cold black coffee
    1/2 cup shortening
    1 teaspoon pure vanilla extract
    2 large eggs
    Frosting – see recipe below and prepare before cake
    2/3 cup chopped pecans plus pecan halfs for garnish


    Prepare icing first. See recipe below.

    Preheat oven to 350F degrees. Grease and flour two 9″ x 2″ cake pans. In a medium bowl, mix flour, sugar, cocoa, baking soda and salt. Beat in milk, coffee, shortening and vanilla with an electric mixer at a low speed until combined. Then, beat at high speed for 2 minutes. Add the eggs and beat 2 more minutes.

    Pour the batter into prepared pans and smooth with spatula. Place in the middle of the oven and bake for 30-35 minutes or until a toothpick inserted in center comes out clean.

    Let cake layers cool in pans for 5 minutes. Remove from pans and place on racks to cool completely.

    Place one layer top side down on plate. Spread with 1/2 of prepared frosting; sprinkle with chopped pecans. Top with the other layer, top side up. Frost the top and sides with remaining frosting. Garnish the cake with pecan halfs with a star design.

    Chocolate Icing:

    1 1/8 cups of whipping cream
    1 stick of unsalted butter (use premium brand)
    4 tablespoons unsweetened cocoa powder (use a premium brand)
    3 tablespoons light corn syrup
    9 ounces bittersweet or semisweet chocolate (1/2 & 1/2 is the best and use Ghirardelli or other premium brand)
    1 teaspoon pure vanilla extract


    Whisk first 4 ingredients in a medium saucepan over medium heat until butter melts and mixture comes to a simmer. Remove saucepan from heat. Add chocolate and vanilla extract and whisk until chocolate is melted and smooth. Refrigerate frosting until slightly thickened but still spreadable, stirring occasionally, about 45 minutes.

    Tip: When icing cake, run the icing knife or spatula under hot water every few minutes to ensure a glossy finish. Also, a tablespoon of mayo can be added to cake mix for moistness in cold, dry weather.

    This recipe was adapted from one of my Mom’s. The original was for a 3 layer cake. She wasn’t a coffee drinker and thought this was a great way to use what was left in the pot after my Dad left for work…

    in reply to: I am happy today because… #2162

    Thanks for setting this up Dawn. It may take us a while to learn to navigate around the site but it will give us something to play around with when things settle down after the holidays.

Viewing 8 posts - 1 through 8 (of 8 total)