Cooking with the Stars: 12 Zodiac Friendly Recipes

by Sabra Ricci

Overview

Cooking for a Capricorn? Preparing a dinner for that special Pisces in your life? Fear not -- Sabra Ricci, astrologist and celebrity chef, has the perfect meal for you.

Cooking with the Stars is a 12 recipe (one for every astrological sign!) sampler that pairs astrology with delicious cuisine.

For even more recipes don't miss the full book, Lobster for Leos, Cookies for Capricorns, now available.

Product Details

ISBN-13:	9781466802131
Publisher:	St. Martin's Publishing Group
Publication date:	11/22/2011
Sold by:	Macmillan
Format:	eBook
Pages:	32
File size:	371 KB

About the Author

SABRA RICCI's celebrity clientiele has included Tobey Maguire, Jim Carrey, Julia Roberts, Orlando Bloom, Courtney Cox, Cher, and many others. She is also a regular contributor to Tarot.com.

Astrology expert SABRA RICCI's celebrity clientele has included Jenny McCarthy, Tobey Maguire, Jim Carrey, Julia Roberts, Orlando Bloom, Courtney Cox, Cher, and many others. She is also a regular contributor to Tarot.com and AOL.com, and she has been featured on the Today Show as well as Chelsea Lately. She lives in Maui, Hawaii.

Read an Excerpt

COOKING WITH THE STARS (Chapter 1)

Aries

Double Chocolate Cocoa Nib Cookies

What better way to get a double dose of chocolate? You can pop a couple into a baggie on your way out the door for that afternoon brain boost.

Makes 6 Dozen Cookies

(2 sticks) butter, at room temperature

3/4 cup firmly packed light brown sugar

3/4 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon almond extract

21/4 cups all-purpose f our

3/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semisweet chocolate chips

1/2 cup Dagoba organic cocoa nibs

1/2 cup almonds, finely chopped

1. Preheat the oven to 350°F. In the bowl of an electric mixer fitted with paddle attachment on medium-high speed until light and fluffy mix the butter, sugars, eggs, vanilla, and almond extracts.

2. In a separate bowl, blend sifted together the flour, cocoa powder, baking soda, and salt. Add the dry mix to the butter mixture and stir to combine thoroughly. Add the chocolate chips, cocoa nibs, and almonds.

3. Using a 1-ounce ice cream scoop, drop dough balls on greased cookie sheets. Bake for 10 to 12 minutes. Cool for 2 minutes on the cookie sheets before transferring to wire racks to finish cooling.

COOKING WITH THE STARS Copyright 2011 by Sabra Ricci.