Title: Delilah’s Passion
Author:
Sarah Bella
Publisher: Sizzler
Editions
Length: 193 pages
Sub-Genres:
contemporary, erotic
Buy Link: Amazon (Kindle)
| RenEbooks | ARe
| RenEbooks | ARe
BLURB:
Delilah Steele was
living the high life. She had a high-powered job, a man she loved
and nothing was holding her back. When her world, and her trust, was
irrevocably shattered by the man she loved, Delilah had no choice but to return
to the town she grew up in – and couldn’t wait to leave. There, she
goes to work for Aiden Dean, a handsome heartbreaker who seems to have his eye
on Delilah. When Delilah’s long-absent father arrives on the scene, she has to
figure out how to cope with his presence and desire to be a part of her
life. Now Delilah has to learn how to live – and love – all over
again. Will her hard knocks past continue to haunt her, or will
Aiden break through her tough exterior and show her that forever can be a good
thing?
Guest Post
First Heartbreak
He had a Mohawk.
I hate to break it to you all, but unless we talk junior
high type heartbreak, I’ve never had my heart broken. My husband and I were
high school sweethearts. We’ve been together since we were fifteen.
But, oh, in junior high…
His name was Chris.
He was in a band.
He had a Mohawk.
And he was way too cool for me.
We had one glorious summer together before he figured that
out.
Where I grew up, there wasn’t much traffic; we played
baseball in the street rather than walk the four blocks to the park. Chris and
I met playing ball. We fell in lurve. He did bike jumps over me. He wrote me
songs.
One day, he was just done. I was blindly in love and never
saw it coming. I cried, and cried, and cried, and then I met my hubs.
I ran into Chris again as an adult. He lives right up the
street and his daughters go to school with my kids. His wife is great. And I am
so over him. ;) He’s still a great guy, but not half as great as my hubs.
Giveaway
Sarah
is a small town Minnesota girl who calls pop by its proper name – pop.
She is a multi-published author of romance and erotica who writes both novels
and short stories in the romance, mystery/suspense, paranormal and erotica
genres.
She
loves traveling anywhere south of the equator and finds that a nice dark
microbrew can help get the creative juices flowing. When she’s not
writing or traveling, you can find Sarah with her nose buried in a book. Sarah lives in the small town she grew up in
with her husband, three children, her cat and her dog.
Website:
http://shelikesitverbal.com
Facebook:
http://www.facebook.com/#!/SarahBella30
Twitter:
https://twitter.com/Sarah_Bella_30
Here's a favorite recipe for the holidays:
ReplyDeletePumpkin Crumb Cake:
Ingredients:
- 1 (18.25 ounce) package yellow cake mix
-1 egg, beaten
-1/2 cup butter, melted
-1 (15 ounce) can pumpkin puree
-3 eggs, beaten
-1/2 cup white sugar
-1/4 cup packed brown sugar
-1 1/2 teaspoons ground cinnamon
-1/2 cup white sugar
-3 tablespoons butter, softened
-1/2 cup chopped nuts (optional)
Directions
-Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
-Reserve 1 cup cake mix.
-In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
-In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
-In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons
softened butter. Crumble over pumpkin filling.
-Sprinkle nuts evenly over the top, if desired.
-Bake in preheated oven for 35 to 40 minutes
-Serve warm topped with whipped cream or ice cream
Homemade Pound Cake (I make lemon, orange, lemon & orange, & strawberry):
ReplyDelete*I use a mixer
Ingredients:
-1 cup shortening
-1/2 cup vegetable oil
-1/2 cup evaporated milk
-3 cups all purpose flour
-3 cups sugar
-1/2 tsp baking powder
-1/2 cup milk
-1/2 tsp salt
-6 eggs
-1 1/2 tsp orange flavoring
-1 1/2 tsp lemon flavoring
Directions:
1. Preheat oven to 325 degrees
2. Cream (mix well) shortening, oil, & evaporated milk.
3. Add one egg at a time and mix.
4. Slowly add sugar.
5. Mix baking powder and salt into flour.
6. Alternate adding flour mixture and milk.
7. Add flavoring.
8. Bake in a bundt pan for 1 1/2 hours.
9. Let cool for at least 10 minutes before you take it out of the pan
Thanks for the awesome giveaway!
Cassandra Hicks on Rafflecopter
No Bake Chocolate Cheesecake
ReplyDelete1-1/2 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 package (8 oz.) cream cheese, softened
1 package (3 oz.) cream cheese, softened
1/2 cup sugar
1/4 cup (1/2 stick) butter or margarine, softened
2 cups frozen non-dairy whipped topping, thawed
1 packaged graham cracker crumb crust (6 oz.)
Directions
1. Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside to cool.
2. Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended; spoon into crust.
3. Refrigerate until firm. Garnish as desired. Cover; refrigerate leftover cheesecake. About 8 servings.
my mom LOVES pound cake. she makes me do it coz she can't seem to figure out baking lol
ReplyDeleteMy family and friends love it and they try to get me to make them all the time lol
ReplyDelete