He blinked back tears and moved so she could stay looking him in the eye. Mind to mind, they reached for their son. They took a breath and she pushed, never looking away from her anchor-away from Jacques-the love of her life.
«Stop. That's good. Just breathe through it, Shea. He's looking around, take a look at him. He's excited to see his new world,» Francesca encouraged.
«Not yet. Tell me he's breathing and he's healthy,» Shea panted, still clinging to Jacques's mind, afraid if she let go she would simple shatter with fear for her child.
«Push again,» Gregori instructed. The baby slipped out into his hands and he cradled the child to him, immediately leaving his own body to examine the child thoroughly in the way of their people.
Francesca clamped off the cord and Jacques cut it, separating mother and child.
Silence fell in the cavern. Candlelight flickered over their faces, as everyone stayed very still waiting. Suddenly, a squalling cry split the air.
Gregori smiled at Shea, held the baby high, out toward the prince. «Welcome our newest member into our world. A son for all to cherish.»
Mikhail stepped up and laid his hand on the child's head. «A fine healthy boy. He couldn't be more beautiful. Welcome, son. Nephew. Warrior. Your life is linked to our lives for all time. We live as one and we die the same way. When one is born, it is cause for all to celebrate, and when one dies, we all feel the loss. You are brethren. Carpathian. It is an honor and privilege to welcome you.»
Gregori held the boy above his head, and a cheer thundered through the birthing chamber. He turned and slowly, gently, put the infant in his mother's arms. She looked down into her son's face, tears in her eyes, one hand clinging to Jacques's. «He's so beautiful. Look at him, Jacques, look what we did.»
Jacques leaned down to brush kisses over her face, his lips tasting her tears. Tears of happiness. «He's perfect, Shea.»
Mikhail swept his arm around Raven and looked around the cavern at the happy faces of his people. Even Dimitri had returned to get a peek at the baby. Many of the unmated warriors crowded close, wanting to see what they had been fighting so many centuries for. They were together again after so many years and so much struggle. He kissed his lifemate, happiness sweeping through him. «We have every reason to celebrate, Raven. And all of it is right here, in this chamber. Were not only celebrating life, but hope. There is hope for our people again.»
Dark Desserts By Readers
Walnut Moons
Submitted by: Slavica G. Kukich-Ostojic
Phoenix, AZ
This recipe has three layers, the first layer is the cake layer, the second layer is the egg yolk icing, and the third layer is the chocolate glaze icing.
FIRST LAYER, CAKE 8 egg whites
1 cup sugar
2 1/2 sticks butter 4 cups finely ground walnuts 2 1/2 cups flour powdered sugar
Take 2 1/2 sticks of butter and 1 cup sugar and mix well in the electric mixer. When that is done, add the egg whites, 2 at a time, until you have all 8 egg whites mixed in. Mix well. Next, add 4 cups of ground walnuts and mix in using a wooden spoon. Add 2 1/2 cups flour mixing well with the wooden spoon. When the cake batter is well mixed, take a large rectangular cake pan and grease it well with butter. Pour the cake mix into the pan and bake at 350° for 25 minutes. When done baking, let it cool. When cooled, top with egg yolk icing.
SECOND LAYER, EGG YOLK ICING
8 egg yolks
l 3/4 cups powdered sugar
Take the 8 egg yolks and l 3/4 cups powdered sugar and mix well with electric mixer. Then pour over the cake. Place it back in the oven at 250° until dry. Keep an eye on the icing and check it periodically. When dry, take it out of the oven and pour the chocolate glaze icing over it.
THIRD LAYER, CHOCOLATE GLAZE ICING 1 cup milk
1 cup sugar
4 chocolate squares (for cooking) 3 cups ground walnuts 1/2 stick butter
Take 1 cup milk, 1 cup sugar, and 4 chocolate squares for cooking. Place all ingredients together and cook on top of the stove for about 15 minutes until blended, smooth and thickened. When thick, add 3 cups of ground walnuts and 1/2 stick butter. Mix well, and while still warm, pour over the cake on top of the egg yolk icing. Let cool and let chocolate become firm. When cooled, cut with half-moon cookie cutter into moons. Serve cooled.
Love Bites
Submitted by: Stephanie Schmachtenberger
Riverside, CA
2 cubes butter, softened
1 can sweetened condensed milk
2 (1-lb) boxes powdered sugar
1 (16-oz) bag coconut
2 cups chopped walnuts
1
3/4 stick parowax
32-oz semi-sweet chocolate chips
1. Combine butter and milk, add powdered sugar, coconut and nuts. Roll into rounded teaspoon-size balls and refrigerate 12-24 hours until firm.
2. Melt wax and chocolate chips in top of a double boiler. Turn flame down to a simmer. Dip balls in chocolate (one at a time) and set on wax paper. It is easier to dip with a 2-pronged fork.
3. Refrigerate 6-8 hours until chocolate has set.
Carpathian Reading Snack
Submitted by: Tempe Hembree
Murphy, NC
1 package of dark chocolate chunks dried sweetened red cranberries (Craisins) lightly salted peanuts
Mix equal portions into a lidded container and scoop out about a cup. This is a good serving and is so delicious together. For some reason, the chocolate doesn't melt… maybe because of the dryness of the peanuts and cranberries.
For those of us who: love to snack and read, love the salty and sweet together and want to be healthy at the same time. Enjoy!!!!!
Chocolate Trifle
Submitted by: Kim Smejkal
Sugarland, TX
1 box Duncan Hines Devil's Food Cake 8-10 tablespoons Kahlua 3 small boxes instant chocolate pudding
2 tubs Cool Whip 6 Heath Bars (frozen) 1/2 cup chopped pecans
Bake cake in 9 x 13-inch pan as directed and let cool. Make the pudding and set aside. Break up the frozen Heath Bars into small pieces. Crumble the cake into a large bowl. Start layering into a trifle bowl in order of: cake, drizzle Kahlua, Cool Whip, and Heath Bar pieces. Your last topping should be Cool Whip, and then top with more Heath Bar pieces and chopped nuts.
Dark Sun Cheesecake
Submitted by: Sabine Reichelt
Wiesbaden, Germany
Before you can take the cake out of the form, make sure it is cold. Use a plastic knife to loosen the cake from the form edges.
5 eggs (separate yolks and whites)
125 grams (1/2 cup) margarine
250 grams (1 cup) sugar
100 grams (1/2 cup) sugar
1,000 grams (4 1/2 cups) cream cheese 20 percent rich (Quark)
100 grams (1/2 cup) wheat semolina (Weizengries)
1 level tablespoon starch
1 level teaspoon baking powder
1/2 glass lemon aroma juice from 1 lemon
1. First, put the white of the eggs and 100 grams sugar in one high bowl. Use a mixer (liquidizer) to stiffen it. Stand it apart.
2. Put 125 grams margarine and 250 grams sugar into a big second bowl and beat it until frothy. One by one, put the 5 egg yolks into it. It looks bright orange like the rising sun.
3. With a wooden spoon, stir the cream cheese under. Now is the time to add the rest of the ingredients (NOT THE EGG WHITES). Stir it all thoroughly. Carefully stir the egg whites under it.
4. On the bottom of a springform pan, lay down a piece of baking paper. After baking, its easier to take the cake out of the form. Fill the spring-form pan with the dough and lay another piece of baking paper on top of it. Bake at 200° C (390° F) in oven for 60 minutes.
Chocolate-Covered Cherry Bon Bons
Submitted by: Julie Badtke
De Pere, WI
If the cherries haven't all been eaten the first day, I put them in pretty tins and store them in the refrigerator. This is one of my f
amily's favorite traditional chocolate Christmas recipes. It has been in our family for the last 3 generations that I know of and is now being passed on to the 4th generation, as I am teaching my daughters how to make them! Enjoy!
2-pound bag of powdered sugar 1 teaspoon real vanilla 1 stick butter
1 (14-oz) can sweetened condensed milk
1 large bag of semi-sweet chocolate chips 2/3 bar of paraffin wax, broken into small chunks
2 (10-oz) jars maraschino cherries (with stems) drained
In a double boiler, melt wax and the bag of chips over hot water until smooth. Reduce heat. Cream the sugar, vanilla, butter and condensed milk until well blended. Roll sugar mixture into l/2 inch balls and shape it around each cherry until covered. Holding each cherry by the stem and using a spoon, dip and coat the cherry with chocolate until it is completely covered. Set the cherries on wax paper until chocolate is cool and firm.
Dark Hedgehog Slice
Submitted by: Elizabeth Woodall
Melbourne, Australia
SERVING SIZE: 10 OR MORE PIECES COOKING TIME: ABOUT 15 MINUTES
Slice can be made up to four days ahead of need. It stores well in a sealed, airtight container in your refrigerator.
Approximately 300 g (1 1/3 cups) graham crackers, coarsely chopped
1 cup chopped walnuts
1/2 cup desiccated coconut
250 grams (1 cup) butter, chopped
1 1/4cups caster sugar
1/3 cup cocoa powder
1 egg, lightly beaten
150 grams (2/3 cup) of DARK chocolate, melted (or more to taste)
1/2 teaspoon vegetable oil
1. Grease a 20 cm X 30 cm (8 X 12-inch) pan; line base and two long sides with baking paper, extending paper a small amount (say 2 cm) (1 inch) above the edges of the pan.
2. Combine graham crackers, walnuts and coconut in a large bowl.
3. Place butter, sugar and sifted cocoa in a medium saucepan and stir over medium heat until butter is melted and sugar is dissolved. Remove saucepan from the heat and whisk in the egg.
4. Pour the melted butter/cocoa mixture over the dry crackers/nuts mixture and mix them together well. Press combined mixture into the prepared pan.
5. Cover with cloth or paper and refrigerate overnight.
6. Turn slice out onto a chopping board and cut into pieces. Spoon combined warm, melted chocolate and oil in a small snap lock bag. Squeeze chocolate into one corner, twist the bag, then snip the tip off. Drizzle the chocolate over the top of the slice and refrigerate for another 15 minutes, or until chocolate is set.
Evil Indulgence
Submitted by: Wendy Ellis
Limerick, PA
1 package regular Oreo cookies
1 (8-oz) package cream cheese, softened
1 package dark chocolate chips
1. In food processor, crumble cookies and add cream cheese until blended. Remove from
food processor and roll into small balls.
2. In saucepan, melt dark chocolate on low. Dip each rolled cookie into chocolate and let cool on wax paper.
3. Sprinkles, powdered sugar or any other decoration can be added before chocolate cools.
Sinfully Sweet Bouillie
Submitted by: Suzanne LeBlanc
Terry town, LA
This old-fashioned Cajun custard is a family favorite. Served at all family gatherings. It never seems to be left alone.
2 (12-oz) cans evaporated milk, any brand 1/2 gallon milk, any type
5 tablespoons cornstarch, heaping 1/2 cup water
6 eggs
1 1/2 cups sugar
2 tablespoons pure vanilla extract 1 angel food cake
1. Cut the angel food cake into chunks in a large serving bowl and set aside for later.
2. In a large saucepan, put evaporated milk and milk to boil.
3. In a blender, add sugar, eggs and vanilla. Blend until smooth.
1.
4. In a medium bowl, dissolve the cornstarch in water. Make sure that the tablespoons of cornstarch are heaping.
5. Once milk begins to boil, add blended mixture and stir until thoroughly mixed. Then, add water/cornstarch mixture to saucepan and cook on low heat, constantly stirring until mixture thickens. As you stir, the thickness will feel like the consistency of custard or porridge.
Pour mixture over angel food cake; best served hot.
Optional: Add 2 cups of fruit, mixed nuts or some other additional ingredient to give bouillie that lagniappe. Use without angel food cake as a pie filling or, sweet tart filing. Add bananas for banana pudding or other confections.
Le bon bouillie du tout la mond
Dark Decadence
Submitted by: Felicia Slack
Almont, MI
SERVES FOUR
4 packages hot chocolate mix
4 shots Kahlua
1 (2-oz) semi-sweet dark chocolate bar, grated
4 tablespoons Cool Whip
Make cocoa as directed. When hot, add 1 shot of Kahlua, top with 1 tablespoon of Cool Whip. Sprinkle with dark chocolate shavings.
Dark Delight
Submitted by: Anita Toste
Ukiah, CA
1 box dark fudge cake mix
1 box chocolate pudding mix
4 eggs
3/4 cup oil
3/4 cup Kahlua powdered sugar
Combine cake mix and pudding; add eggs and oil, mix for about three minutes. The batter will be thick. Then add Kahlua, make sure to mix well. Pour mixture into Bundt pan that has been greased. Bake at 350° for 45 minutes. Let cool. Sprinkle with powdered sugar.
German Chocolate Cream Cheese Brownies
Submitted by: Marcella Brandt
Federal Heights, CO
I rarely make a single batch of these brownies. Because of the divided amounts, I write the doubled amounts in parentheses beside the divided ingredients both in the ingredients list and in the recipe.
1 (4-oz) package German chocolate
5 tablespoons butter (divided)
1 (3-oz) package cream cheese
1 cup sugar (divided)
3 eggs (divided)
1/2 cup plus 1 tablespoon flour (divided)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon almond extract
1/2 cup chopped walnuts
1 1/2 teaspoons vanilla (divided)
8 to 9-inch square pan
1. Melt chocolate with 3 tablespoons butter over low heat. Stir occasionally, and let cool.
2. In a small bowl, combine cream cheese and 2 tablespoons butter. Cream until smooth. Add 1/4 cup sugar. Beat until fluffy. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
3. In larger bowl, beat 2 eggs until light colored. Gradually add 3/4 cup sugar. Beat until thickened. Add baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, 1 teaspoon vanilla, almond extract and nuts.
4. Grease pan. Spread 1/2 chocolate mixture in pan. Spread white mixture evenly on top. Drop remaining chocolate by spoonfuls over chocolate and cut through with a knife to marbleize.
5. Bake at 350° for 40 minutes. Brownies will be very moist. Cut into squares as soon as removed from oven. Remove from pan and cool on a rack.
Chocolate Passion Bowl
Submitted by: Kelley Granzow
Reynoldsburg, OH
MAKES 16 SERVINGS, ABOUT 2/3 CUP EACH
My husband likes this with all chocolate but it makes it very rich. But hey, a dessert even I can make!
3 cups cold milk
2 packages chocolate flavor instant pudding (4-serving size)
1 tub (8-oz) whipped cream french vanilla topping (or chocolate) thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes
1 pint (2 cups) raspberries (or strawberries; if you use strawberries, cut them)