Review and Recipe: The 2012 Book Blogger's Cookbook

The 2012 Book Blogger's Cookbook (compiled by Christy Dorrity)

Published: May 1, 2012

Publisher: Dorrity Publication

Pages: 118
Received: for honest review as part of blog tour
Buy Now: Amazon

Great books, bloggers, and recipes meet in this second volume of a fresh and unique cookbook that helps you experience books, not just read them. This year's volume features even more tasty reads, recipes and book bloggers.

Books were selected from the author’s book review blog and paired with delectable recipes like “Caramel Crack” from Shatter Me, by Tahereh Mafi, "Everliving Soup" from Brodi Ashton's Everneath, and "Jagged Ham" from Elana Johnson's Possession.
Mouthwatering photos complement every recipe.

The 2012 Book Blogger’s Cookbook includes a foreword by David Farland, award winning, New York Times Bestselling author, and showcases more than one hundred reviews with links to book review blogs and author websites.

Whether you're a food lover, an avid reader or a book blogger, there’s something for you in The 2012 Book Blogger’s Cookbook.

The 2012 Book Blogger's Cookbook is one of my most anticipated books for this year. I absolutely loved reading The 2011 Book Blogger's Cookbook and had kept my eyes open for the release date of the second annual cookbook. It did not disappoint.

For readers who are also foodies like myself, I would highly recommend this cookbook as it mixes up our two favourite things: great books and delicious food! The 2012 Book Blogger's Cookbook features over 20 different Young Adult and Middle Grade books paired with some amazing recipes for appetizers, entrees, snacks and desserts. And another amazing feature is the BLOGGER part of the cookbook - it features quotes from some of the best book bloggers out there. Each book and recipe has a handful of quotes from bloggers and many of these blurbs have helped me to add so many of these great books to my wishlist. 

You can find one of my favourite recipes below:

Deceptively Devilish Pops

When Tessa finds herself in London's Downworld, in Cassandra Clare's The Clockwork Angel, she soon finds out that all is not as it appears. The Pandemonium Club is full of characters that appear tame, but have devilish intents. Tessa's friend, Jem, helps her to see that it's not what's on the outside that counts, but the flame within. Don't be deceived by the innocent exterior of these cake pops. Inside is a decadent and downright sinful chocolate surprise.

1 box of devil's food cake and the ingredients that the recipe on the box calls for

1 container of frosting

12 ounces dipping chocolate or chocolate chips

Sucker sticks 

Cake pop stand or foam mold (to prop the sticks up while drying)

Decorations or sprinkles as desired

These cake pops can be made and served in one day, but I prefer to split it up over two days. It's simple and doesn't feel as time consuming. 

Day one:

Bake the cake according to decorations and cool completely. 

With your hands, crumble the entire cake into a large bowl.

Add the entire container of frosting to the cake crumbs and mix with hands until fully combined. 

Form the cake into balls and put them on cookie sheets in the freezer overnight. I like to use an ice cream scoop and then roll each ball with my hands. It's really sticky—just wash your hands after every 4 or 5 balls.  

Day two:

Melt the chocolate in a microwave safe container, stirring every 30 seconds until melted. I like to keep the chocolate in a tall plastic cup so that the chocolate is easier to dip. Keep the balls in the freezer, pulling out only 3 or 4 at a time for dipping. Dip one end of a sucker stick in the chocolate and then push it into a ball. Immerse the ball in the chocolate and gently tap excess chocolate for a few seconds. This is the hardest part because you have to make certain that the ball doesn't start sliding on the stick and fall off. It will probably take you a few tries before you get it right—darn it, you'll just have to eat the mess-ups. 

Place the cake pops in a cake pop stand or a piece of styrofoam to allow them to set without touching the chocolate to any surface. Let the pops set for at least 3 hours.

This recipe makes a bunch, like three dozen. If you don't want to make them all at once, just store the balls in the fridge for another day. 

And even more exciting is the chance to WIN $200 worth of books (or one of five copies of the 2012 Book Blogger's Cookbook) during the blog tour (ends today May 18th since this is the last day of the tour).  

Check out the other tour stops HERE!


Buy the books now: