trueromance

AFTER DARK WITH A SCOUNDREL

Setting: Regency London
Subgenre: Historical Romance
Hero: Lord Hugh Mordare aka Dare
Heroine: Lady Regan Bishop
Series: Lords of Vice—Book 3
One sentence summary:
After five years of banishment, Lady Regan has returned to London to tease and beguile the one man who captured her heart with a single, toe-curling kiss.

Scene you like most and would never cut:
When Frost discovers a very naked Dare in Lady Regan’s bed.

What celebrity is your hero like:
The closest comparison would be Jensen Ackles from Supernatural.

What celebrity is your heroine like:
A dark-haired Scarlett Johansson.

What is your heroine’s occupation, or if unemployed, what should she be doing:
Lady Regan views herself as professional hellion.

What is your hero’s occupation, or if unemployed, what should he be doing:
Dare is the second son of the Duke of Rhode, and considers himself the peacemaker in his troubled family.

What you think readers will like best about this book:
The emotional and sexual chemistry between the hero and heroine. Older and more experienced, Dare has a list of reasons detailing why he should keep his hands off Lady Regan. Nevertheless, it’s apparent from the first chapter that they are perfect for each other.

The person that readers want you to write about but you haven’t yet:
Readers usually want to know if/when I’m planning to write Frost’s story. Everyone is looking forward to his comeuppance after all the grief he’s given his friends for falling in love.

What’s next:
In December, St. Martin’s Press offered me a four-book contract to write Vane, Saint, Hunter, and Frost’s stories. Needless to say, I’m thrilled that there will be more Lords of Vice books! Look for Vane’s book next. When I have titles and release dates confirmed, I’ll post the details on my website: http://www.alexandrahawkins.com

The Lords of Vice deliberately eschew polite society’s rules. They live life on their own terms, but there are times when these gents can be their own worst enemy. So do you consider yourself a rule maker or a rule breaker? What qualities are you looking for in a romance hero? And lastly, is there a rule that no hero should ever break?
I’m giving away signed copies of AFTER DARK WITH A SCOUNDREL to four random commenters. Good luck!

HOLIDAY RECIPES from Virginia Campbell

The holiday season should be the best of times. It shouldn’t get the best of you! No matter what holiday you celebrate, memories and emotions, as well as stress and financial concerns, are usually at an all-time high during the holidays. Food offers comfort through taste, scent and sight. It’s a feast for the senses! Holiday food at its best is fun, festive, filling, and family-friendly. Whether you make everything from scratch or combine convenience foods with home cooking, do it your way. Let others help. Get the kids involved. Put on some holiday music and dance in the kitchen. Treat yourself as well as you treat others. Laugh at imperfections. Those broken and over-browned cookies sure taste good with a cup of cocoa and a smile!

What’s the one food that you most associate with the holidays? I’d love to hear your favorite holiday food memories and funny stories. Happy Holidays to all, and save me a cookie!

Cheese & Sausage Bites

2 lbs Pork Sausage
1 1/2 cups all-purpose baking mix
4 cups shredded sharp Cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 tsp coarsely ground black pepper
1/4 tsp red pepper flakes
1 tsp garlic salt

Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1-inch balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. If desired, serve with a variety of dips like honey mustard, ranch dressing or chili sauce.

Holiday Gumdrop Cookies

1/2 c. butter, softened
1/2 c. margarine, softened
1 c. sugar
2 eggs
1 t. vanilla extract
2 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 c. quick-cooking oatmeal, uncooked
1 c. flaked coconut
1 c. chopped pecans
1 c. gumdrops, sliced
sugar

Blend together butter, margarine and one cup sugar. Stir in eggs, one at a time, and vanilla until well mixed; set aside. Sift together flour, baking powder, baking soda and salt; add to butter mixture and mix well. Stir in the next 4 ingredients just until mixed; chill dough about one hour. With floured hands, roll dough into 1-1/2 inch balls. Place on parchment paper-lined baking sheets. Flatten cookies using the bottom of a drinking glass dipped in sugar. Bake at 375 degrees for 10 to 12 minutes. Makes about 3 dozen.

Holiday Crunch Snack Mix

2 cups goldfish crackers
1 cup honey-roasted peanuts
1 cup raisins or dried cranberries
2 cups candy-coated chocolate pieces
2 cups mini-pretzel twists

Mix ingredients together in a large bowl. Store in air-tight container. Makes 8 cups.

“Beat You To The Punch”

4 cups cranberry juice cocktail
8 cups apple juice
1 small can lemonade concentrate, thawed
1 small jar maraschino cherries, undrained
1 orange, washed and sliced in rounds
1 2-litre bottle ginger ale, chilled
In a large punch bowl, combine cranberry juice cocktail and apple juice. Stir in lemonade concentrate and cherries (including juice). Chill at least several hours, until very cold. Just before serving, add chilled ginger ale and orange slices.

Savory Cheese Spread
1 package (8 ounce size) cream cheese, softened
2 cloves garlic, minced
1/2 teaspoon hearty or Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 tsp dried parsley
1/4 tsp dried dill weed
1/4 dried basil
1 tablespoon fresh lemon juice:
In a medium bowl, mix cream cheese, garlic, mustard, Worcestershire sauce, parsley, dill weed, basil and lemon juice. Place in a small serving bowl, cover and chill in the refrigerator for at least 2 hours (better flavor overnight) before serving. This is good with a heartier, heavier cracker. It’s really good spread on baguette slices and topped with diced tomatoes.

Peppermint Fudge
2 1/2 c. sugar
2/3 c. evaporated milk
1/2 c. (1 stick) butter
1 1/2 c. semisweet chocolate chips
1 (7 ounce) jar Marshmallow Creme
1 tsp. vanilla extract or flavoring
1 tsp. peppermint extract or flavoring
1/4 c. plus 1 Tbsp. crushed peppermint candy, divided
Bring first 3 ingredients to a boil in a heavy saucepan, stirring constantly. Boil, stirring constantly 6 mins. or until candy thermometer reaches 238 degrees F. Remove from heat; stir in chocolate chips. Stir in Marshmallow Creme, vanilla extract or flavoring, peppermint extract or flavoring and 1/4 c. crushed candy until blended. Pour into a buttered 9-in. square pan. Sprinkle with 1 Tbsp. crushed candy. Cool and cut into squares.