Aphrodisiac Recipes to Spice Up Your Lovemaking Sessions!: The Perfect Aphrodisiac Cookbook: Dishes That Make Every Day Valentine's Day!!

Table of contents :
Introduction
1. Strawberries & Cointreau
2. Merlot Pears & Cinnamon
3. Pomegranate Salad
4. Aphrodisiac Smoothie
5. Tenderloin with Red Wine
6. Almond Saffron Fudge
7. Chocolate Sorbet
8. Oriental-Style Oysters
9. Avocado Chocolate Pudding
10. Chocolate Chip & Vanilla Cupcakes
11. Mediterranean Fig Salad
12. Jalapeno Raspberry Chocolates
13. Beluga Lentils & Scallops
14. Watermelon & Chilies
15. Chili – Cherry Spiced Pork
16. Cherry Chocolate Energy Bites
17. Hot Mocha Pudding
18. Mint Chocolate Truffles
19. Chocolate Olive Aphrodisiac Love Bombs
20. Lovers’ Banana Cream Pie
21. Sumptuous Salmon
22. Orange Ginger Chicken
23. Red Curry Oysters
24. Coffee and Chocolate Rubbed Sirloin
25. Dark Chocolate Truffles Red Wine
26. Roasted Duck
27. Bliss Balls
28. Chili Chicken
29. Amorous Avocado Salad
Author's Note
About the Author

Citation preview

Aphrodisiac Recipes to Spice Up Your Lovemaking Sessions! The Perfect Aphrodisiac Cookbook: Dishes That Make Every Day Valentine’s Day!!

BY: Alicia T. White Copyright © 2022 Alicia T. White. All Rights Reserved.

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Table of Contents Introduction 1. Strawberries & Cointreau 2. Merlot Pears & Cinnamon 3. Pomegranate Salad 4. Aphrodisiac Smoothie 5. Tenderloin with Red Wine 6. Almond Saffron Fudge 7. Chocolate Sorbet 8. Oriental-Style Oysters 9. Avocado Chocolate Pudding 10. Chocolate Chip & Vanilla Cupcakes 11. Mediterranean Fig Salad 12. Jalapeno Raspberry Chocolates 13. Beluga Lentils & Scallops 14. Watermelon & Chilies 15. Chili – Cherry Spiced Pork 16. Cherry Chocolate Energy Bites

17. Hot Mocha Pudding 18. Mint Chocolate Truffles 19. Chocolate Olive Aphrodisiac Love Bombs 20. Lovers’ Banana Cream Pie 21. Sumptuous Salmon 22. Orange Ginger Chicken 23. Red Curry Oysters 24. Coffee and Chocolate Rubbed Sirloin 25. Dark Chocolate Truffles Red Wine 26. Roasted Duck 27. Bliss Balls 28. Chili Chicken 29. Amorous Avocado Salad Author's Note About the Author

Introduction

No lover wants a dull lovemaking session. One of the critical aspects that keep a relationship aflame is lovemaking! Don't get me wrong: this is not to say that lovemaking is the only thing a relationship should be about; instead, it is to say that anything worth doing is worth doing well! If you're going to be involved in intimate moments in your relationship, why not make them the best you've ever heard?! Boring lovemaking and boring sex can destroy a relationship more quickly than a lack of trust or cheating. Some of the things that spice up the relationship are fantastic lovemaking sessions.

And how aroused both parties are what makes a lovemaking session spectacular. Specific physiological changes in your body should occur when you make love with your spouse, indicating that your sex drive has been activated. Dilated pupils, an engorged male body part (the penis), tingling female upper body parts (the nipples), an increased heart rate, and the lower female body part (the vagina) becoming wet are just a few examples. Consuming the foods in this cookbook will help you achieve all these goals efficiently. The cherry on top of these foods is that they not only stimulate your sexual drive, but they also help you increase your sexual stamina! You don't need to eat or drink anything else! The fun part about this recipe book is that you're not just eating one or two aphrodisiac foods but incorporating as many aphrodisiac foods as possible into one meal. Can you imagine how delicious such meals would be? You won't have to imagine it; you'll find out in minutes! So, are you ready to have a lovemaking experience like no other?! If you said yes, then join me as we begin with the first recipe in our book, Strawberry and Cointreau recipes. You'll get turned on just by reading these recipes!!

1. Strawberries & Cointreau

Serve: 4 Servings Total Prep Time: 2 & 1/2 hours List of Ingredients: 4 tablespoons of sugar, granulated Zest from 1 orange 4 tablespoons of Cointreau liqueur 6 tablespoons of water, filtered 1/2 cup of cream, whipping 4 cups of halved strawberries 4 whole strawberries to garnish Confectioner's sugar, for sweetening whipped cream, as desired OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Peel wide zest strips from orange. Do not include pith. Cut the zest into thin strips.

ii.

Combine water and sugar in a small-sized saucepan. Bring to boil on high heat.

iii.

Add the zest. Reduce the heat and allow to simmer for 8-10 minutes.

iv.

Remove pan from heat. Let the syrup cool and stir in the liqueur.

v.

Place the strawberries in a bowl.

vi.

Add the orange zest and syrup and set aside for two hours.

vii. Whip the cream. Sweeten with confectioner's sugar as desired. viii. Serve the berries with sweetened whipped cream on top. ix.

Garnish each serving with one whole berry.

x.

Place them sensuously in your lover's eager mouth.

2. Merlot Pears & Cinnamon

Serve: 4 Servings Total Prep Time: 1 hour & 20 minutes + chilling time List of Ingredients: 7 oz. of sugar, granulated 3/4 qt. of Merlot or other types of red wine 1 quartered vanilla pod 2 snapped into halves cinnamon sticks 4 peeled pears, firm OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Combine the vanilla, wine, sugar, and cinnamon in a deep pan.

ii.

Heat gently until the sugar dissolves.

iii.

Add the pears and make sure the wine covers them.

iv. v.

Simmer for 1/2 hour or until they are tender. Refrigerate the pears if you don't finish the recipe right away.

vi.

Remove pears from the pan. Boil syrup for 1/2 hour, so it reduces and becomes more syrupy. Cool. Chill for a day to two days. Remove from the fridge an hour before you serve.

vii.

When you do serve them, take your time and let your mind unravel the flavor.

3. Pomegranate Salad

Serve: 4-6 Servings Total Prep Time: 15 minutes List of Ingredients: Ingredients for the salad 8 & 3/4 oz. of green leaves from savoy cabbage 8 & 3/4 oz. of chicory lettuce, radicchio 7 oz. of cubed gorgonzola 1 tablespoon of oil, olive 1 & 3/4 oz. of green or black olives 10 & 1/2 oz. of shredded prosciutto 3 & 1/2 oz. of arugula 3 & 1/2 oz. of pomegranate seeds

Ingredients for the dressing 3 tablespoons of lemon juice, fresh 3 teaspoons of mustard, Dijon 1 & 3/4 fl. oz. of oil, olive Salt, kosher Pepper, ground OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Wash, then trim cabbage and chicory lettuce leaves. Remove the center stem and chunky stems of the cabbage. Tear or cut leaves into strips.

ii. iii.

Heat oil in a large fry pan. Wilt leaves in oil for several minutes. Lay wilted leaves on individual plates. Top with shredded prosciutto and gorgonzola cubes. Add olives.

iv.

Arrange the arugula leaves on top. Sprinkle pomegranate seeds as well

v.

Add dressing and serve immediately.

4. Aphrodisiac Smoothie

Serve: 2 Servings Total Prep Time: 5 minutes List of Ingredients: 2 tablespoons of cacao powder, raw 2 peeled, frozen bananas 1 & 1/5 cups of almond milk, unsweetened 1 & 1/2 tablespoons of maca powder, raw 4 ice cubes, large 1/8 teaspoons of cinnamon, ground OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions:

i.

Add all your ingredients to the food processor. Blend till smooth.

ii.

If desired, grate chocolate over the top before serving.

5. Tenderloin with Red Wine

Serve: 8-10 Servings Total Prep Time: 1 hour & 15 minutes List of Ingredients: 4 pounds of tenderloin, beef 3 tablespoons of crushed peppercorns, black 1 teaspoon of salt, kosher 3 tablespoons of oil, olive Ingredients for the sauce: 4 tablespoons of butter, unsalted 2 cups of shallots, diced 1 teaspoon of sugar, granulated

3 minced cloves of garlic 1 tablespoon of thyme, minced 3 & 1/4 cups of stock, beef 1/2 cup of red wine, dry 1/4 cup of brandy, fruit 1 bay leaf, fresh 2 tablespoons of corn starch or arrowroot OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Preheat the oven to 375F.

ii.

Sprinkle the beef with salt and peppercorns. Press them into the

iii.

meat. Heat the oil in a roasting pan on medium-high. Sear the beef thoroughly.

iv.

Roast in 375F oven for 50-60 minutes. Internal temperature should be at least 140F.

v.

Transfer meat to your cutting board. Tent it with aluminum foil. Allow it to set for 12-15 minutes. Then it’s ready to carve.

vi.

To prepare the sauce, heat 2 tablespoons of butter in a saucepan on med. Heat and cook the shallots while stirring them occasionally for 9-12 minutes, until they are soft.

vii.

Stir in the sugar and cook for 10 more minutes until the shallots start caramelizing.

viii.

Stir in thyme and garlic and cook for five more minutes.

ix.

Add bay leaf, brandy, wine, and stock. Bring to boil. Reduce heat.

x.

Simmer for 1/2 hour or until sauce has been reduced to two cups. Combine the corn starch and a tablespoon of water in a mixing bowl.

xi.

Incorporate the sauce and cook until the sauce is thickened and smooth.

xii.

Remove the bay leaf.

xiii.

Add the roasting pan juices to the sauce and bring the mixture to a boil. Whisk in the remaining butter.

xiv.

Serve alongside the roast.

6. Almond Saffron Fudge

Serve: 3-5 Servings Total Prep Time: 1 & 3/4 hours List of Ingredients: 1 can of condensed milk, sweetened 2 cups of peeled almonds, whole 1/2 teaspoons cardamom powder 1 cup of milk, whole 1/4 cup of sugar, granulate, + extra if desired 1/2 to 3/4 cup of clarified butter 1/2 teaspoons of strands of saffron Choose: several drops of food coloring, yellow To garnish: sliced almonds and chopped pistachios

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Grease a tray pan with 1 teaspoon of clarified butter (ghee).

ii.

Warm the milk on the stove or microwave, but not until boiled.

iii.

Place in a mixing bowl. Set aside one pinch of saffron for garnishing and one pinch for milk. Allow it to sit for a 15-minute resting period.

iv.

Add peeled almonds to milk and let it soak for 1/2 hour.

v.

Place mixture in the food processor and puree till smooth.

vi.

In a nonstick skillet over medium heat, heat the puree.

vii.

Cook for a few minutes with the saffron and almond paste.

viii.

Add a can of condensed milk plus sugar and stir until the sugar dissolves and the mixture comes together.

ix.

Add food coloring and cardamom powder when the mixture has thickened.

x.

Stir in the flavors and coloring.

xi.

Add clarified butter, a bit at a time. Continue stirring and incorporating clarified butter into the mixture. Continue to stir until you've used up half of the clarified butter and the mixture has a sheen

xii.

and oozing out. Pour the mixture into the previously prepared pan.

xiii.

Saffron strands, pistachios, and almonds are optional.

xiv.

Allow it to cool completely. Cut into the desired shapes.

xv.

Serve.

7. Chocolate Sorbet

Serve: 6 Servings Total Prep Time: 20 minutes + 1/2-hour chilling time List of Ingredients: 1 & 3/4 oz. of cocoa 7 oz. of sugar, granulated 1 & 3/4 oz. of chopped chocolate, dark 1 teaspoon of vanilla extract, pure OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Add sugar into a medium size bowl and stir in cocoa.

ii.

Bring 20 & 1/4 fl. oz. of water to boil in a saucepan.

iii.

Whisk in cocoa and sugar. Return to a gentle simmer. Continue to simmer without covering for five to six minutes, occasionally whisking. Remove from heat. Stir in vanilla and chocolate till the chocolate melts.

iv.

Cool mixture. Place in refrigerator for a few hours or leave it in there overnight.

v.

Make sorbet in an ice cream machine. Whisk and leave frozen.

vi.

Place in the fridge for 1/2 hour before serving to soften.

vii.

Serve.

8. Oriental-Style Oysters

Serve: 4 Servings Total Prep Time: 20 minutes List of Ingredients: 12 shucked oysters, prepared Ingredients for sauce 1 chopped ginger piece, thumb-size 1 minced clove of garlic 1 tablespoon of soy sauce 2 tablespoons of mirin 1 chopped chili, red 2 tablespoons of sesame oil

4 sliced spring onions Ingredients for serving: Chopped bunch of chives OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

For making sauce, mix all sauce ingredients in a small-sized bowl.

ii.

Drizzle over oysters. Sprinkle with chives. Serve promptly.

9. Avocado Chocolate Pudding

Serve: 2 Servings Total Prep Time: 10 minutes + 8 hours overnight setting time List of Ingredients: 1 banana, ripe 1 avocado, ripe 3 heaping tablespoons of cocoa powder, unsweetened 3 tablespoons of almond milk, unsweetened 4 tablespoons of honey, pure 1/2 teaspoons of vanilla extract, pure 1/2 teaspoons of cinnamon, ground, if desired OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions:

i.

Blend all the ingredients thoroughly together in the food processor.

ii.

Once you have reached a creamy, rich consistency, pour pudding into

iii.

an airtight container. Allow it to set in the fridge overnight. Garnish with whatever turns you on – fresh fruit, shavings of dark chocolate, etc. Serve.

10. Chocolate Chip & Vanilla Cupcakes

Serve: 12 Servings Total Prep Time: 45 minutes List of Ingredients: 1 teaspoon of baking powder 1 & 1/2 cups of flour, all-purpose 1 & 1/4 cups of sugar, granulated 1/4 teaspoons of salt, kosher 3 eggs, large 1/2 cup of butter, unsalted, softened 3/4 cup of milk, whole 1 teaspoon of vanilla extract, pure 1/2 cup of chocolate chips, semi-sweet

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Preheat the oven to 350F. Line the muffin pan using cup liners.

ii.

Mix the salt, flour, and baking powder in a small mixing bowl.

iii.

Use an electric mixer to beat butter and sugar together in a large bowl till combined well. Add the eggs, one after another, and beat well after every addition. Then beat in the vanilla extract.

iv.

Beat in milk and flour mixture alternately, making three additions of the flour mixture and two additions of milk. Beat till smooth. Stir in the chocolate chips.

v.

Scoop the batter into the prepared pan. Bake in 350F oven for 22-27 minutes, till golden in color. The tops of the cupcakes should still spring back when you touch them lightly.

vi.

Allow cupcakes to cool in the pan on a rack for 8-12 minutes. Remove cupcakes from the pan. Allow it to cool completely on a rack.

vii.

Top with frosting and serve.

11. Mediterranean Fig Salad

Serve: 4 Servings Total Prep Time: 25 minutes List of Ingredients: 7 ounces of trimmed green beans 6 quartered figs, small 1 sliced scallop 4 & 1/2” ball of mozzarella, drained and chunked 1 & 3/4 oz. of toasted, chopped hazelnut 1 small handful of torn basil leaves 3 tablespoons of vinegar, balsamic 1 tablespoon of fig relish or jam 3 tablespoons of oil, olive OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

In a large pan with water with salt, blanch beans for two to three minutes. Drain the beans and rinse them under cold water. Drain on parchment paper.

ii.

Arrange beans on a large platter. Top with hazelnuts, basil, mozzarella, shallots, and figs.

iii.

In a small bowl, combine the oil, fig jam or relish, vinegar, and some seasoning.

iv.

Stir well and serve the dressing over the salad.

12. Jalapeno Raspberry Chocolates

Serve: 12 Servings Total Prep Time: 1 hour & 25 minutes List of Ingredients: 1/2 de-seeded, finely minced jalapeno, fresh 5 oz. of chopped chocolate, dark 2 tablespoons of agave nectar 1/3 cup of raspberries, fresh Molds for chocolate – you can find these at craft stores OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Melt the chocolate in a saucepan on low heat till it is smooth.

ii.

Spoon a bit of the chocolate into all molds. Coat the inside of the mold thoroughly with a small-sized paintbrush.

iii.

Place mold in the fridge for about 5-7 minutes to allow chocolate to set.

iv.

Remove chocolate in mold from the refrigerator. Brush another chocolate layer on the mold to make a shell. Cool in the fridge till it has set.

v.

Mash the raspberries together with jalapeno and agave. Fill all molds with this mixture, and leave room at the top to seal with chocolate.

vi. vii.

Reheat the remaining chocolate and fill the molds. Transfer to the fridge to set after tapping them on the counter to remove bubbles. Once the chocolate has hardened, serve.

13. Beluga Lentils & Scallops

Serve: 2 Servings Total Prep Time: 1 & 1/4 hours List of Ingredients: 1 cup of lentils, beluga 4 cups of stock, chicken 4 peeled cloves of garlic 1/4 teaspoons of pepper, ground 4 tablespoons of oil, olive 4 scallops, large 1 lightly beaten egg white 1/2 cup crust, sesame 1 tablespoon of butter, unsalted

3 ounces of cubed paneer 2 cups of arugula 10 shaved Brussels sprouts 4 shaved radishes 3 tablespoons of dressing, Caesar, bottled 1 tablespoon of relish, sweet mango Salt, kosher, as desired OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Place the garlic, pepper, chicken stock, and lentils in a medium saucepan over high heat. Bring to boil.

ii.

Lower the heat and simmer the mixture for 1/2 hour. Lentils should be tender.

iii.

Drain any excess chicken stock. Puree the cloves of garlic with 2 tablespoons of oil. Stir into the lentils and keep the mixture warm.

iv.

Pat the scallops dry. Dip them into egg whites, then sesame crust. Sear in a sauté pan with unsalted butter for two minutes on each side.

v.

Place 1 tablespoon oil and paneer in a sauté pan on med-high. Cook till both sides are golden.

vi.

Toss the arugula with the Caesar dressing.

vii.

Create a small pool of cooked lentils. Place one or two scallops in the center.

viii.

Top them with 1/2 teaspoon mango relish. Serve greens alongside paneer.

ix.

Drizzle some more oil over the lentils and scallops.

x.

Season with kosher salt and freshly ground pepper to taste.

xi.

Serve.

14. Watermelon & Chilies

Serve: 12 Servings Total Prep Time: 50 minutes List of Ingredients: 2 tablespoons of lime juice, fresh 1 cup of oil, olive 2 teaspoons of chopped thyme, fresh 2 tablespoons of vinegar, champagne 1 de-stemmed, sliced serrano chili 1 minced shallot, small 1 small, seedless watermelon Salt, kosher 1 bunch of arugula

1/3 lb. of feta cheese, sliced into 12 wedges For garnishing: lime and sliced serrano OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

In a jar with a fitted lid, combine the chili, shallot, thyme, vinegar, lime juice, and oil and shake well.

ii.

Use salt to season, as desired, and place in the fridge to chill.

iii.

Remove watermelon rind. Slice flesh only into small squares.

iv.

For salad assembly, layer a watermelon piece alternated with a feta piece, and repeat.

v.

Drizzle on top with vinaigrette and garnish with chilies. Share.

15. Chili – Cherry Spiced Pork

Serve: 6 Servings Total Prep Time: 40 minutes List of Ingredients: 2 tablespoons of cocoa powder, unsweetened 1 tablespoon of ancho chili pepper, ground 1 teaspoon of cumin, ground 1 teaspoon of black pepper, ground 1/2 teaspoons of chipotle pepper, dried and ground 2 x 1 & 1/4-lb. pork tenderloins, boneless Salt, kosher 2 teaspoons of oil, vegetable 1/3 cup of preserves, cherry 1/3 cup of vinegar, white

1 pinch of oregano, dried OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Preheat the oven to 375F.

ii.

Whisk the chipotle pepper, black pepper, cumin, chili powder, and cocoa powder together in a medium size bowl. Set the bowl aside.

iii.

Season tenderloins well with kosher salt and coat them in the cocoa powder mixture.

iv.

Heat oil in a large-sized skillet on medium to high heat. Place tenderloins in skillet. Reduce the heat to med. Cook till they have browned on both sides.

v.

Transfer the tenderloins to a casserole dish. Cook in the 375F oven till pork has become pink in the center. This process usually takes 1820 minutes. Internal temperature should be 145F or higher.

vi.

Over medium heat, combine the oregano, preserves, and vinegar in a small sauce pan.

vii.

Bring to boil and cook for half a minute.

viii.

Remove from heat and season with kosher salt and ground pepper to taste.

ix.

Serve the sauce over the tenderloins.

x.

Serve.

16. Cherry Chocolate Energy Bites

Serve: 24-26 bites Total Prep Time: 40 minutes List of Ingredients: 2 to 3 tablespoons of water, filtered 8 chopped, soaked Medjool dates, pitted 3/4 cup of almonds, raw 1/3 cup of cherries, dried 1/3 cup of dark cocoa powder, unsweetened 1/2 cup of cashews, raw 1 teaspoon of vanilla extract, pure 1/8 teaspoons of salt, kosher OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Soak the dates for 15 minutes in hot water.

ii.

While the dates soak, add vanilla, salt, cocoa powder, cashews, and almonds to the food processor. Blend the ingredients until finely ground.

iii.

Combine water, dates, and cherries into the nut mixture in a few batches.

iv.

Once the mixture is well blended and looks like brownie batter, carefully scoop 1 tablespoon out. In wet hands, roll into a ball. Continue with the rest of the mixture.

v.

Roll the ball bites in the cocoa powder as desired. Serve.

17. Hot Mocha Pudding

Serve: 4 Servings Total Prep Time: 15 minutes + setting time List of Ingredients: 1 & 3/4 oz. of prunes, pitted 5 fl. oz. of milk, whole 1 & 3/4 oz. of butter, softened 2 teaspoons of coffee, instant 1 egg, large 1 & 3/4 oz. of sugar for icing 2 tablespoons of cocoa 1 & 3/4 oz. of almonds, ground

1 tablespoon of flour, self-rising Optional for serving: 4 teaspoons of coffee liqueur 4 scoops of ice cream, vanilla or coffee flavored OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Blend milk with coffee and prunes in the food processor till smooth.

ii.

Add a pinch of salt, flour, cocoa, almonds, egg, sugar, and butter. Blitz to create a thick-consistency batter.

iii.

Scrape and evenly pour the mixture into four non-metal ramekins (without scraping down the sides).

iv.

Cook the mixture in ramekins in microwave on medium heat for 5-7 minutes. Puddings should still look a little moist.

v.

Allow to set for five minutes before serving with ice cream and, if desired, a splash of liqueur.

18. Mint Chocolate Truffles

Serve: 25 Servings Total Prep Time: 1/2 hour + chilling time List of Ingredients: 5 fl. oz. of double cream 3 & 1/2 oz. of chopped chocolate, milk 3 & 1/2 oz. of chopped chocolate, dark 2 tablespoons of butter, softened 3 tablespoons of syrup, golden 1 teaspoon of mint extract, pure 2 chopped bird’s eye chilies 1 & 3/4 oz. of blanched, chopped, toasted almonds OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Pour the cream into a pan. Heat until steaming but not boiling.

ii.

Mix the butter and chopped chocolate (milk and dark) in a medium mixing bowl.

iii.

Pour the hot cream on top and stir the mixture until it is smooth.

iv.

Mix in the syrup, chili powder, and mint extract.

v.

Refrigerate until firm, and this typically takes a couple of hours.

vi.

Roll the mixture into a 1 teaspoon-sized ball with a melon baller.

vii.

Roll them in the almond crumbs.

viii.

Place them on a tray and cover them.

ix.

Refrigerate until ready to serve.

19. Chocolate Olive Aphrodisiac Love Bombs

Serve: 30 Servings Total Prep Time: 1/2 hour List of Ingredients: 30 green olives, large 2 & 1/2 oz. of chocolate, dark 1 teaspoon of lemon zest 2 oz. of ricotta cheese, fresh 1/4 teaspoons of vanilla extract, pure 1 tablespoon of sugar, granulated OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Melt 1 & 1/2 oz. dark chocolate in the microwave.

ii.

Dip closed ends of green olives 1/2 into melted chocolate.

iii.

Set on parchment paper and allow to harden.

iv.

Melt the remaining 1 oz. of chocolate. Mix with vanilla, sugar, lemon zest, and ricotta in a small-sized bowl.

v.

Pipe the filling into the olives.

vi.

Serve and refrigerate leftovers.

20. Lovers’ Banana Cream Pie

Serve: 10 Servings Total Prep Time: 15 minutes List of Ingredients: 1 sliced banana 1 crust, graham cracker 2 cups of milk, whole 2 cups of whipped topping, vanilla 2 packages of instant pudding, vanilla To drizzle: caramel syrup OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions:

i.

Line the slices of banana on the bottom of the crust.

ii.

Mix the pudding and milk in a large mixing bowl until well combined. Add one cup of whipped topping and stir.

iii.

Pour this mixture over bananas into the crust. Refrigerate for three to four hours, till set well.

iv.

Cover the banana with the rest of the whipped topping when you want to serve the dish.

v.

Drizzle caramel over the top and serve to each other.

21. Sumptuous Salmon

Serve: 2 Servings Total Prep Time: 35 minutes List of Ingredients: 1/4 cup of soy sauce 12 oz. of salmon fillets 1/2 teaspoons of ginger 1 teaspoon of lemon juice 1/8 teaspoons of pepper, ground 1/4 teaspoon of ground cinnamon OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Preheat the oven to 325F.

ii. iii.

Mix spices, soy sauce, and lemon juice together. Place the salmon in shallow baking or casserole dish. Pour the liquid mixture over the salon.

iv.

Bake for 20-27 minutes. Salmon should be flaky and ready to serve.

22. Orange Ginger Chicken

Serve: 2 Servings Total Prep Time: 1 hour & 10 minutes List of Ingredients: Ingredients for ginger sauce 2 tablespoons of rice vinegar 1/2 cup of sugar, granulated 2 oranges, zest only 1/2 cup of orange juice, fresh 2 tablespoons of peeled, grated ginger, fresh 2 or 3 grated cloves of garlic 1/4 teaspoons of salt, sea Ingredients for the Chicken

2 chicken breasts, skinless, boneless 2 tablespoons of oil for cooking Salt, kosher Pepper, ground OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

To create the sauce, heat vinegar and sugar in a pot on medium heat. Cook until the sugar has dissolved completely and the mixture bubbles. This process only takes a couple of minutes.

ii.

Reduce the heat to med-low. Add orange zest and juice. Heat for three to five minutes, till liquid starts simmering. Add the salt, grated garlic, and ginger.

iii.

Continue simmering and stir frequently. Remove from the heat when the sauce has thickened. Set the pot aside.

iv.

To prepare the chicken, heat oil on medium-high heat for two minutes in a non-stick pan.

v.

Pat chicken breasts dry and coat lightly with kosher salt & ground pepper.

vi. vii.

Lower heat to medium. Place chicken breasts in pan. Cook the chicken for five minutes. Flip them and cook for five to seven minutes on the other side.

viii.

Add the sauce to the chicken pan. Cook for six to eight additional minutes and continue to spoon sauce on the chicken.

ix.

Remove the chicken from the heat once it has finished cooking.

x.

Serve with steamed vegetables.

23. Red Curry Oysters

Serve: 12 oysters Total Prep Time: 15 minutes List of Ingredients: 12 oysters with shells, fresh 4 tablespoons of curry paste, red 1 juiced lemon 4 tablespoons of chopped cilantro OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Place oysters on a large plate that is microwave safe. The top part of the oysters should face the end of the plate so that the plate will catch the oyster juices.

ii.

Fill each oyster with curry paste.

iii.

Squeeze lemon juice into each as well.

iv.

Place the plate in the microwave on high heat for one minute.

v.

Garnish the oysters using cilantro. Serve.

24. Coffee and Chocolate Rubbed Sirloin

Serve: 2 Servings Total Prep Time: 25 minutes List of Ingredients: 1 New York Strip Steak, about 2 pounds Ingredients for rub: 1 teaspoon of coffee, ground 1/4 teaspoons of salt, kosher 1/4 teaspoon of powdered garlic 1/2 teaspoons of chili powder, mild 1/4 teaspoon of powdered onion 1/2 teaspoons of paprika, smoked 1 teaspoon of cocoa powder, unsweetened 1 teaspoon of sugar, coconut

1/8 teaspoons of cinnamon, ground 1 pinch pepper, ground To garnish: 2 tablespoons of coconut flakes, unsweetened OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Combine rub ingredients in a medium-sized bowl. Set it aside.

ii.

Remove any visible fat from the steak.

iii.

Cover the steak.

iv.

Allow flavors to infuse for an hour or more in the fridge.

v.

Spray pan with non-stick spray and preheat oven to 400F.

vi.

Cook steak till seared on both sides.

vii.

Turn the heat down to medium.

viii.

Cook until the steak is done to your liking.

ix.

Once cooked, transfer the steak to a medium plate. Tent with foil and allow to rest for six to eight minutes.

x.

Toast coconut flakes on a small baking pan lined with parchment paper while the steak rests.

xi.

Keep an eye on the coconut flakes; it will only take a minute or two to turn golden.

xii.

Serve the steak with coconut flakes on top.

25. Dark Chocolate Truffles Red Wine

Serve: 24 Servings Total Prep Time: 45 minutes + 1 & 1/4 hour setting time List of Ingredients: 1/4 cup of coconut oil, virgin 1/2 cup of coconut milk, organic, full-fat 1/4 cup of red wine, full-bodied 10 oz. of chocolate, dark, chopped 1/4 cup of cocoa powder 1 pinch salt, sea OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Heat coconut milk and coconut oil in a pot over medium-low heat. Whisk till incorporated well and barely melted.

ii.

Stir in the chocolate constantly, so it doesn't heat up too quickly.

iii.

Remove from heat as soon as it begins to melt.

iv.

Stir in the wine until it is smooth and well incorporated.

v.

Keep an eye on the chocolate because dark chocolate can seize if heated too quickly.

vi. vii.

Fill an 8-inch square casserole dish halfway with the mixture. Refrigerate until the mixture is almost set but still pliable. This process typically takes 45-60 minutes.

viii. ix.

Scoop chocolate out and roll it into balls with your hands. Pour the cocoa powder onto a small-sized plate. Roll the balls into the powder and coat them. Set on a baking sheet lined with parchment paper. Once you have rolled all balls, place the sheet into the fridge for 12-16 minutes or overnight to set fully.

x.

Slice and serve or store in the fridge.

26. Roasted Duck

Serve: 4 Servings Total Prep Time: 2 hours & 20 minutes List of Ingredients: 2 teaspoons of salt, kosher 2 teaspoons of paprika, ground 1 teaspoon of pepper, black 1 x 5-lb. duck, whole 1/2 cup of butter, melted OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Preheat the oven to 375F.

ii.

Rub paprika, salt, and ground pepper into the duck skin.

iii.

Place duck in roasting pan.

iv.

Roast the duck in the oven for an hour. Spoon 1/4 cup of butter over the duck. Continue to cook for about 45 minutes more. Spoon the rest of the melted butter over the duck.

v.

Cook for 15 minutes more, till golden brown in color.

vi.

Serve and share.

27. Bliss Balls

Serve: 14 Servings Total Prep Time: 25 minutes List of Ingredients: 1 cup of desiccated coconut 1 & 1/2 cups of almond meal 1 tablespoon of nectar, coconut 2 tablespoons of vanilla extract, pure 1/2 banana 1/4 cup of chia seeds 1/2 teaspoons of powdered beetroot 1/2 teaspoons of powdered cinnamon 1 tablespoon of powdered Damiana spice

2 tablespoons of powdered maca root 1 teaspoon of zest, orange 1/2 cup of flaked coconut Additional shredded coconut and orange zest for rolling OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Add ingredients except for coconut flakes and orange zest to the food processor. Blitz and combine.

ii.

Add larger flakes of coconut and zest, and pulse quickly.

iii.

Roll into balls of roughly equal size.

iv.

Cover the plate with coconut shreds and the extra orange zest. Roll the balls into the mixture and coat them well.

v.

Serve or keep the extras in your refrigerator.

28. Chili Chicken

Serve: 8 Servings Total Prep Time: 1 hour & 15 minutes List of Ingredients: 2 halved, sliced onions, large 2 tablespoons of oil, olive 9 & 1/3 oz. of peeled, sliced chorizo rings 4 de-seeded, cubed peppers, red 2 x 14-ounce cans of tomatoes, chopped 2 cubes of chicken stock 1/2 to 1 teaspoon of chili flakes, dried 2 teaspoons of oregano, dried 16 chicken thighs, skinless, boneless

3 x 14-ounce cans of drained kidney beans, red Ingredients for garnish: 1/2 oz. of chopped coriander 2 or 3 skinned, sliced avocados 2 squeezes of lime juice, fresh OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Heat the oven to 350F.

ii.

Fry onions in oil for about five minutes until they are soft and brown. Add chorizo and continue to fry for several more minutes.

iii.

Stir in peppers and add tomatoes, one can of water, stock cubes, oregano, and chili.

iv.

Arrange chicken thighs on top of the sauce. Push them into liquid and bring to simmer. Then cover and cook for 40-45 minutes in the oven.

v.

Add beans and stir.

vi.

Cook for 20 additional minutes.

vii.

Stir in the coriander.

viii.

Toss the remaining ingredients to taste, including the lime, avocado, and salt.

ix.

Serve with crusty bread.

29. Amorous Avocado Salad

Serve: 8 Servings Total Prep Time: 15 minutes List of Ingredients: 4 avocados, fresh 15 chopped baby tomatoes 1 chopped clove of garlic 1/4 teaspoons of salt, kosher 1 tablespoon of fresh cilantro, chopped 1 squeeze of lime juice, fresh Pepper, ground OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Directions: i.

Cut the avocados in halves lengthways and remove the seeds.

ii.

Combine the rest of the ingredients.

iii.

Spoon the mixture into halves of avocados.

iv.

Sprinkle with extra salt & ground pepper, and serve immediately.

Author's Note

Not many people do this, but I grew up under difficult circumstances where nothing was handed to me, and the only way forward was with your best effort. At some point, people started recognizing me for my talent in the kitchen despite my young age, and I’ve only worked harder from there! Because I am constantly trying to improve my work, I would really appreciate your help. Sure, I always ask my friends and family for their feedback on my newest projects but, whether they want to accept it or not, there’s always some sort of bias because they don’t want to hurt my feelings by criticizing my work. Thus, I need a neutral pair of eyes — that’s where you come in! If you’re up for it, I would appreciate you telling me what you think of my cookbooks. Are the recipes easy to follow? Did you get stuck somewhere? Are the measurements laid out? Any suggestions you may have are welcome. After all, cookbooks are only helpful when you actually understand them! Incorporating your ideas and suggestions into my new projects will be my show of eternal gratitude because you can only be the best at something by constantly improving and being open to change. Thanks! Alicia T. White

About the Author Alicia had a tough childhood and had to take care of her siblings early. Although they often helped her with making the beds and washing, Alicia was responsible for cooking since she was the oldest of six. Being in the kitchen was still very difficult at her age, but she learned her way around the stove and oven throughout the years. Whereas her first dishes were practically inedible, burnt rice and mushy pasta… Eventually, she turned to the oven for help as many of the dishes she wanted to make were too complicated. Nonetheless, her baked casseroles were amazing! Most importantly, they were simple and required way less clean-up. At first, they were simple pasta bakes, but once Alicia got the hang of things, she was baking all sorts of meals. When it came to spreading the word of her delicious cooking, having 5 siblings was extremely advantageous. Soon, neighbors were placing orders for some of her casseroles! Eventually, Alicia was doing so well with the business that she hired extra help. Now it’s one of the most affordable yet popular weeknight casserole services in the mid-West! Today, she still lives with her siblings and is working hard to teach them about the family business that led them out of poverty. She likes to publish cookbooks on casseroles and one-pot meals in her free time— basically anything quick and easy. Her motto is, “If a seven-year-old can’t make it, it isn’t simple enough!”